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Recipe of the Week

Foodies Corner

Recipe of the Week

Crabbies & stem ginger parfait with raspberry sorbet

Prep: 10 minutes

Freeze: Two hours

Serves: Four


  • 4 egg whites

  • 600ml double cream

  • 250g sugar

  • 100g of stem ginger

  • 200ml Crabbie’s Original OR Scottish Raspberry Alcoholic Ginger Beer

  • Small tub of raspberry sorbet

  • 100g of fresh raspberries

Method for the Parfait

  1. Reduce* the Crabbie’s by 2/3, let it cool

  2. Chop up the stem ginger into the smallest dice you can

  3. Whisk up the cream in a large bowl to a soft peak

  4. In a separate bowl whisk the eggs whites until they become a light white colour then slowly add the sugar, fold into the cream add the Crabbie’s and stem ginger

  5. Place a small amount into the glass add raspberries then keep laying the parfait and raspberries till glass is full set in freezer for about 4 hours

  6. Scoop some raspberry sorbet on top and serve.

*To reduce, cook in a pan until liquid evaporates.

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