By Chef Dominic Saningo Koya – Mara Nyika Camp Head Chef
The story behind the recipe
- Refreshing finish: Kenya’s warm climate makes a chilled dessert very appealing after a rich meal.
- Beautiful presentation: The vibrant red raspberries create an elegant, eye-catching dessert that fits a fine-dining experience.
- Balanced flavour: The tartness of raspberries balances the sweetness of the parfait, making it feel light rather than heavy.
- Versatile pairing: It pairs well with South African sparkling wine, rosé, or late-harvest dessert wines, adding value to your wine experience.
- Seasonal and premium: Fresh berries are considered a premium ingredient in Kenya, making the dessert feel special and luxurious.
The Inspiration Behind the Raspberry Parfait
This raspberry parfait was inspired by the beauty of simple ingredients. The raspberry represents nature’s vibrant flavour, while the smooth cream and crisp textures remind us that elegance doesn’t have to be complicated. Every layer tells a story of balance, freshness, and craftsmanship, proving that with care and creativity, the simplest ingredients can become something truly meaningful.
Ingredients
- Egg yolk pasteurised 40 gm
- Caster sugar 60 gm
- Gelatine soaked 1 gm
- Raspberry liqueur 5 ml
- Lemon juice 5 ml
- Raspberry puree 60 gm
- Whipped cream 75 ml
Meringue Recipe
- Egg white 100 gm
- Water 40 ml
- Glucose 10 gm
- Caster sugar 75 gm
Procedure
- Whipped the meringue ingredients all together till stiff
- Combine the egg yolks and caster sugar in a stainless steel bowl. Whisk over a bain-marie to make sabayon
- Drain the gelatin and dissolve it in the liqueur and lemon juice
- Fold the gelatin mixture into sabayon, then fold in the raspberry puree
Fold
- Fold the meringue, then fold in the whipped cream
- Place into prepared mould and freeze
- You plate according to your desired once set
Suggested Accompanying Drink
I have suggested the Waterford Heatherleigh South African sweet dessert wine as one of the best pairings for raspberry parfait. Its luscious sweetness and vibrant acidity make it an excellent pairing with the same dessert.
“A safari is about creating a story, an ideal dream, and we want to create our own without eroding someone else’s. This is why I spent over three years looking for light or noise pollution and finally settling on an exceptional place for Mara Nyika Camp.
A site where no one else will see our lights or canvas, and one where each time we visited, we saw a male leopard or a lioness and cubs.”
– Dereck Joubert
