COCONUT RASPBERRYRIPPLE PARFAIT WITH MACERATED STRAWBERRIES

SERVES 8 / PREPARATION 10 MINUTES PLUS OVERNIGHT FREEZING

Not all coconut cream is created equal. You need a good-quality coconut cream when whipping or it can separate; I use full-fat Trident coconut cream. It’s best to keep the coconut cream in the fridge for at least a few hours before using it.

300g frozen raspberries

85g caster sugar plus 6 tablespoons extra juice of 2 limes juice of 1 orange

2 x 400ml cans full-fat coconut cream (Trident works well), kept in fridge overnight before use

100g icing sugar

500g strawberries, hulled and quartered juice of 2 lemons

Line a 1.5-litre loaf tin with two layers of plastic wrap.

Blend the raspberries with the first measure of caster sugar and the lime juice and orange juice to a smooth liquid.

Pour the cold coconut cream into a bowl, add the icing sugar and whisk with an electric whisk for 5 minutes until light and aerated. Pour the raspberry mixture into the bowl and use a large metal spoon to fold together (about 5 turns of the spoon) to create a ripple effect. Don’t overmix or you’ll have a pink slop!

Carefully pour the mixture into the lined loaf tin and put in the freezer overnight to set.

Mix the strawberries, the second measure of caster sugar and lemon juice in a bowl and leave in the fridge overnight to macerate.

To serve, remove the parfait from the loaf tin and slice into 1½cm-thick slices. Serve with the strawberries and spoon over some of the strawberry juices.