Iced Parfait

Jason Wood

Jason Wood

22nd February 2011
Jason Wood

Iced Parfait

This is a universal iced parfait recipe the works really well and is super light.


  • 500g Fruit puree (Any flavour)
  • 375g Cream
  • 250g Caster sugar
  • 1/2 Cup water
  • 3 Egg whites
  • Pinch of salt


Whip the cream to soft peak.
Boil the sugar and water to hard ball.
Beat the egg white with the salt to soft peak, then pour in the syrup slowly beating until all the syrup is added.
Fold the puree into the cream.
Add 1/3 of the puree & cream mixture into the egg white and beat.
Fold this mixture into the remaining cream then decant into your desired moulds and freeze until needed.

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