“A childhood classic I adapted and developed to be able to make on board a ship for large numbers. This no-churn recipe is still a challenge, but it is worth the effort. Make this dessert the day before,”
Raspberry, pistachio & baked white chocolate layered parfait
By Marc Reed
Royal Fleet Auxiliary Chef Marc Reed was named Royal Fleet Auxiliary Chef of the Year in 2015, an award which was presented to him by HRH Prince Edward.
SERVES 4-6
200g (7oz) white chocolate 100g (3½oz) caster sugar 3 free-range egg yolks 150g (5½oz) raspberries 20ml (¾floz) glucose syrup 75g (2¾oz) pistachios 1 vanilla pod 300g (10½oz) double cream 100ml (3½fl oz) condensed milk
1 Preheat the oven to 170°C/Gas Mark 3. Line a 450g (1lb) loaf tin.
Bake the white chocolate on a non-stick tray, stirring regularly to ensure it doesn’t burn – you’re looking for
