This dessert was inspired by Marc’s love of Iced Vovo biscuits.
Have you tried them? They are a shortbread biscuit with raspberry jam, marshmallow and coconut. They are delicious and a childhood favourite for most Australians.
This combines crunchy crumbles of shortbread with a light airy raspberry mousse and fluffy whipped coconut cream in a delicate flavouful dessert.
The mousse is such a gorgeous pink and is made with fresh raspberries which makes it virbrant and fresh, this combined with the coconut cream is heavenly and the shortbread adds the perfect hit of crunch. Even after being refrigerated they maintain there crunch and are so so good in this.
Taking classics that Marc and I loved as children and remaking them into more refined desserts is something I love doing and I am looking forward to sharing these with you so you can make them and relive the memories with us.
We are big kids and it’s not uncommon to see desserts or cakes made with allens lollies in our house. We once had a cake that was filled with Allen’s strawberries and cream that I had made into masrhmallow that was then coated in redskin ganache. It was a sugar lovers dream.
Don’t be intimidated by this recipe there is a few steps but you can make these over an afternoon or a day or two in advance. They would be a fantasic way to end a dinner party, or enjoy for a fun girls night.
Marc loved these parfaits and i’m sure you will too. I hope you give these a shot and remember if you do, post a photo on instagram and use #rachaelsfoodielife so I can see them.
Iced Vovo Mousse Parfait
- 1/2 cup plain flour
- 2 tablespoons caster sugar
- 50 grams butter, cold cut into cubes
- 1/4 cup cold water
- 1 teaspoon gelatin powder
- 1 and 1/2 cups frozen raspberries
- 6 tablespoons caster sugar
- 1 tablesoon lemon juice
Whipped Coconut Cream
- 1/2 cup coconut cream, straight from the fridge
- 1/2 cup thickened cream
Pre heat the oven to 160 degrees
Place the flour and caster sugar in a bowl, add the butter and use your fingers to distribute the butter until the butter is combined and you have achieved a crumbly texture.
Sprinkle the crumbs onto a baking tray and bake for 10 minutes, remove from the oven and use a fork to mix and break up the crumbs a little, bake for a further 10 minutes.
Once cooked use a fork to break up the crumbs again, set aside to cool.
Pour the 1/4 cup water into a medium bowl and sprinkle over the gelatine, whisk well and set aside.
Place the raspberries, sugar and lemon juice into a sauce pan, cook over a medium heat for 5-10 minutes or until the raspberries have broken down.
Place a seive over the bowl of softened gelatine and pour the raspberries into the sieve. Strain out all of the juice, using a rubber spatula press down and push the pulp through the seive.
Stir well to mix in the gelatine. Refrigerate for an hour or until slightly thickened. Pour the raspberry mix into a large bowl and beat on high speed until foamy. Gradually add in the cream, and beat until thickened about 3 minutes.
Whipped Coconut Cream
Take the tin of coconut milk from the fridge, do not shake it. Open the tin and scoop out 1/2 a cup of the thick cream. Keep the rest of the cream and the liquid for another use.
Place the coconut cream in a bowl with the thickened cream and beat until thick and fluffy.
Place some shortbread crumbs in the bottom of a serving glass, spoon over some raspberry mousse, spoon in 2 spoons of the coconut cream. Repeat once more. Place the glasses in the fridge for 2 hours to set before serving. Enjoy!
Place a tin of coconut cream in the fridge the day before you make this recipe.