Toffee Parfait With Berry Sauce And Cookie Crumble

1. 1

   Line a 4 cup loaf pan with plastic wrap. For the caramel, combine the toffee and 1/4 cup cream in a saucepan and bring to a boil. Simmer, stirring, until the toffee has melted. Reserve some cookies for garnish and stir the remainder into the caramel.

2. 2

   Beat the egg yolk and 2 1/2 tbsp sugar until creamy. In a separate bowl, beat the egg white until stiff peaks form, gradually adding 1 tbsp sugar. Whip 1 1/4 cups cream until stiff peaks form.

3. 3

   Mix the caramel and egg yolk mixture together. Fold in the egg white mixture, then the whipped cream. Spoon into the loaf pan and freeze for at least 8 hours, preferably overnight.

4. 4

   To make the berry sauce, press the berries through a sieve and mix the juice with remaining sugar. Turn the parfait out of the pan and peel off the plastic wrap. Cut into 12 slices, then cut the slices in half lengthways. Serve drizzled with the berry sauce and sprinkled with the reserved cookies.

No nutritional information available.

No additional tips available.