Strawberry Parfait with Vanilla Balsamic and Raspberry Jelly

Serves 4



90g Pureed Raspberries

90g Granulated Sugar

2.50g Pectin

90g Granulated Sugar

18g Liquid Glucose

1.2g Tartaric Acid


40ml Water

60g Caster Sugar

2 Egg Yolks Whisked

1 Egg White

40g Caster Sugar

Juice of Half a Lemon

100ml Fresh Strawberries Pureed

100ml Double Cream – Semi Whipped

Vanilla balsamic

1 Vanilla Pod

100ml Balsamic Vinegar

30g Caster Sugar

Strawberry crisps (optional)

20g Granulated Sugar

100g Strawberries


For the jelly

Mix puree of raspberries to simmer. Mix together the 90g of sugar and the pectin and put aside to settle. Add the pectin/sugar mix to the pureed raspberries. Add the second batch of sugar to the mixture.

Bring to the boil, add the glucose. The temperature should be at 107 Degrees Celsius, and then remove from the heat. Add the tartaric acid whilst stirring and pour into a tray to set. Allow to cool to room temperature and dry out for 24 hours.

For the parfait

Caramelise the water and sugar and then pour over the yolks, whisking until cool – this is known as a bombe.

Whisk the egg whites to stiff peaks and then add the sugar and lemon.

Fold the pureed strawberries into the bombe mixture and then fold in the egg white mixture and cream. Pour the mixture into a mould and then freeze for 24 hours.

For the vanilla balsamic

Scrape the vanilla from the pod and add to a pan along with vanilla which vinegar and caster sugar. Bring this to the boil and reduce to a syrup. Remove from the heat and cool

For the optional strawberry crisps

Blend together the sugar and strawberries, spread thinly on a tray and dry in the over at 110 degrees for 4/5 hours. Remove from the oven, tear and serve as required. Store in an air tight container for later use.


Get the parfait out of the fridge freezer and remove from mould, placing in the middle of the plate. Cut up the jelly into small cubes and arrange around the parfait. With a teaspoon drizzle some of the balsamic vinegar around the plate – garnish with strawberries, strawberry crisps and tarragon leaves.

This week’s recipe has been prepared by Ian McNaught, Head Chef of the Roman Camp Country House & Restaurant in Callander in the heart of the Trossachs National Park.