May 08 2017

Crabbies & stem ginger parfait with raspberry sorbet

Try this delicious dessert recipe for yourself!

Raspberry Crabbies & Stem Ginger Parfait1








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


For the Parfait

  • Reduce the Crabbie’s by 2/3, let cool.
  • Finely chop the stem ginger into a small dice.
  • Whisk up the cream in a large bowl to a soft peak.
  • In a separate bowl whisk the eggs whites until they become a light white colour then slowly add the sugar and fold into the cream.
  • Add the Crabbie’s and stem ginger.
  • Place a small amount into the glass, add raspberries then keep laying the parfait and raspberries until the glass is full.
  • Set in the freezer for 4 hours.
  • Scoop some raspberry sorbet on top.
  • Serve.



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