I love food markets and food and wine shows and always come away from them with bags of goodies, lots of new recipe ideas and renewed inspiration for kitchen experimentation.

Celebrity chefs have become international cult figures, thanks mainly to television, the books they produce and the 'live shows' they conduct at food shows such as the recent Cape Town Food and Wine Show.

Ainsley Harriot has grown into a hugely popular celebrity chef and as always it was a pleasure watching him striding his stuff at the Cape Town Food and Wine Show.

Today's superb parfait terrine is one of his many mouth-watering creations and has immediately become a personal favourite of mine.

Like so many tasty desserts it's simple to make and it looks good on the plate.

For four to six servings you need:

Ingredients:

  • 450g dark chocolate (70%), broken up

  • 4 egg yolks

  • 100g golden castor sugar

  • 600ml thick cream

  • 450g frozen raspberries (thawed)

  • Grape-seed oil, for greasing

    • Instructions:

    Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure that the bowl does not touch the water. Remove the bowl from the pan and stir until completely smooth. Leave to cool.

    Meanwhile, whisk the egg yolks and sugar in a separate bowl until light and fluffy.

    In a third bowl whip the cream until it forms soft peaks. Carefully stir the melted chocolate into the egg yolk mixture, then gently fold in the whipped cream

    Line a 900g load tin with grape-seed oiled clingfilm and pour in the mixture. Cover with clingfim and freeze for at least four hours or preferably overnight until solid.

    Remove the parfait from the freezer about 20 minutes before serving. Turn out on a plate and peel away the clingfilm. Dip a knife into a bowl of hot water and cut into slices. Arrange on plates and scatter around fresh raspberries and finely grated chocolate.