A dome of blackberry parfait served on a matt black plate with oat & pistachio crumb, a swirl of sweetened yogurt, drops of blackberry curd and dark ginger cake topped with a shard of pistachio meringue.
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5 from 2 votes

Blackberry Parfait

Blackberry parfait is a beautiful late Summer dessert, making the best of the season's soft fruits. Paired with some blackberry curd, pistachio crumb and sticky gingerbread it is a stunning dinner party dessert!

Course Dessert
Cuisine British
Keyword blackberry, dinner party, fruit, summer puddings
Prep Time 40 minutes
Freezing Time 4 hours
Total Time 4 hours 40 minutes
Servings 12 portions
Calories 219kcal
Author Michelle Rolfe


  • 500 g blackberry puree
  • 250 g caster sugar
  • 10 egg yolks
  • 125 ml water
  • 250 ml whipping cream


  • In a mixing bowl, whisk the whipping cream till firm. Cover and place in the refrigerator until needed.
  • In a medium pan, add the caster sugar and water. Bring slowly to a gentle boil, the temperature should be around 110-115C. Alternatively, if you don't have a thermometer, drop a bit into a glass of cold water and it should start to form a thread like consistency.
  • While the sugar is coming to the boil and getting to the right temperature whisk the egg yolks until light and fluffy and doubled in size. With a hand mixer this could take 5-8 minutes but this is important for a light parfait.
  • Once the sugar is to temperature, remove from the heat and slowly add to the whisked egg yolks in a slow stream all the time continuing to whisk the eggs and incorporate the sugar syrup.
  • Continue to whisk the mixture until it cools down. You can place the mixing bowl inside another larger bowl with some ice to speed this process along.
  • Once the eggs have cooled, fold in the puree and the whipped cream until it is all incorporated. Use a metal spoon at this point as you want to leave some air in the mixture.
  • Once the mixture is ready, pour into silicone moulds if using, alternatively you can use any shaped plastic container or a mixture of both, depending on how you want to serve it later.
  • Freeze for a minimum of 4 hours or preferably overnight. When ready to eat, remove from the moulds and allow to stand for 5-10 minutes before serving.


We used dome shaped silicone moulds which allow the parfaits to come out easily when frozen.
You can also use small straight sided containers that will allow you turn out the parfaits and slice before serving. A quick trick is to remove from the freezer, quickly dip the container in warm water and then the parfait should slide out.
Feel free to replace the blackberry parfait with another soft fruit such as strawberry, raspberry or mangos.
We served this is a dessert with a granola crumb, some fresh blackberries, a blackberry curd and meringue shard for decoration.


Calories: 219kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 191mg | Sodium: 16mg | Potassium: 99mg | Fiber: 2g | Sugar: 23g | Vitamin A: 612IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 1mg