Michael’s Marvellous Recipe – Raspberry and dark chocolate parfait

May 19, 2026 | The Victoria | 2 minute read

Summer is arriving, and with it the beautiful bounty of soft seasonal fruits. These feature heavily on our new summer menu, and our Head Chef Michael is delighted to share one of these recipes with you.

Raspberry and dark chocolate parfait, with macerated raspberries

Serves 4-6, suitable for vegetarians.

Ingredients

For the parfait

• 225g raspberries
• 1 tbsp caster sugar
• ½ lemon, juiced
• 400ml double cream
• 1 tbsp vanilla paste
• 275g condensed milk
• 200g dark chocolate, melted and cooled slightly, plus extra for topping

For the macerated raspberries

• 5 raspberries per portion
• 2 tbsp of white balsamic vinegar
• 5 mint leaves, finely shredded

Method

Put 175g of the raspberries, the caster sugar and lemon juice in a pan over a medium heat and simmer for 3 mins until softened slightly. Tip into a food processor and blitz until smooth.

Using a stand mixer, whisk the double cream, vanilla and condensed milk until soft peaks form.

Pour in the raspberry purée, then stir carefully a few times to marble the raspberry through the cream.

Place 3 of the remaining raspberries into the base of each mould. Top to halfway up the mould with the cream mixture, spreading it out evenly. Tap the moulds on your work surface, so that the mixture covers the raspberries.

Drizzle a little of the melted chocolate over the cream, top with the rest of the cream mixture and spread evenly. Drizzle the remaining chocolate on top.

Place the moulds in the freezer for at least 8 hours, or overnight.

Turn our the moulds and keep in the freezer in a sealed tub until you are ready to serve.

Remove the parfaits from the freezer and allow to sit at room temperature for 5 minutes.

Meanwhile, make the macerated raspberries by combining the raspberries with the balsamic vinegar and shredded mint leaves.

Plate up and enjoy!