Lime and honey parfait with summer berries

For an elegant, summertime dinner party dessert try Alex Mackay's citrus-flavoured parfait served with a colourful berry medley
By Alex Mackay
Lime and honey parfait with summer berries
  • Rating:
  • Serves: 6
  • Cook Time: 5 minutes
  • Prep Time: 40 minutes plus 6 hrs freezing
  • Effort: medium



  • 3 limes, juicy
  • 125 ml clear honey
  • 3 egg whites
  • 120 ml whipping cream

For the summer berries:

  • 2 limes
  • 400 g strawberries
  • 100 ml clear honey
  • 200 g blackberries
  • 200 g blueberries


First make the parfait. Using a fine bladed grater, remove the zest from the limes. Juice the limes, then reserve the zest and juice together. 2. In a small, heavy-based saucepan, boil the honey for 3 minutes, until the honey begins to caramelise. Add in two-thirds of the lime juice and zest and boil for about a minute. If you have a sugar thermometer the temperature should be 121ÂșC. 3. While the honey is boiling, use an electric mixer to whisk the egg whites in a mixing bowl to very firm peaks. 4. Pour the hot honey and lime mixture, in a slow steady steam, onto the beaten egg whites, whisking continually. Be careful to incorporate the egg whites evenly, taking care that the mixture does not harden around the edges of bowl. Continue whisking until the mixture is cool. 5. In a separate bowl, whisk the whipping cream until firm but not hard. 6. Gently fold the whipped cream into the egg white mixture along with the remaining fresh lime juice and zest. Be careful not to over-mix as you will lose volume. 7. Divide the mixture into six 150ml ramekins and freeze for at least six hours. 8. To make the summer berries, squeeze the juice of 1 lime. Liquidise one punnet of raspberries with the honey and lime juice. If the mixture is a little thick, just add a few tablespoons of water. 9. Strain the raspberry mixture through a sieve into large bowl and toss in the second punnet of raspberries, the blackberries and the blueberries. 10. To serve, spoon the berry mixture into six bowls. Dip the bottoms of the parfait moulds into hot water, turn the frozen parfaits out and place each parfait in the centre of each berry-filled bowl. 11. Finely zest the second lime and scatter the lime zest over each portion, then, finally squeeze over a little lime juice over each dessert and serve at once.

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