Frozen Amaretto, Fruit and Nut Parfait

Preparation info

    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

While technically not a real parfait, this is close enough — and it looks and tastes divine. Fresh or frozen (anthawed) raspberries can be used and it can be made 2 days in advance.


  • 100 g (3 ½ oz) sweet raisins
  • 3 tablespoons Amaretto liquor
  • 800 ml (1 ½ pints) cream
  • 200 ml (7 fl oz) light runny honey, at room temperature
  • 400 g (14 oz) raspberries
  • 100 g (3 ½ oz) flaked almonds, lightly toasted
  • 100 g (3 ½ oz) pistachios, hulled and lightly toasted
  • 8 amaretti biscuits, roughly crushed


    Soak raisins in Amaretto liqueur for 2 hours, stirring occasionally. Line a large loaf tin with a double thickness of plastic wrap, making sure there is at least a 10 cm (4 in) overhang on all sides. Place tin in the freezer.

    Whip cream and honey together to form peaks, not too soft, not too firm. Fold in soaked raisins, liqueur, raspberries and nuts. Pour into the loaf tin, then sprinkle with biscuits. Fold the plastic wrap over and gently press down to seal. Freeze for at least 8 hours.

    To serve, cut the parfait into slices and serve with some extra berries.