Berry Parfait
Baking and Desserts • European
Description
I love to decorate with berries and mint, but that's up to your preference!
Ingredients
- Frozen black currant puree 5 oz
- Sugar 3 tablespoons
- Farm fresh eggs 2 pieces
- 10% cream 10 fl oz
- Meyer Lemon Juice to taste
- Powdered Sugar 4 tablespoons
- Crushed ice 20 oz
Step-by-Step Guide
Step 1
Start preparing the night before serving. Since it's not berry season now, we buy frozen berries and leave them to thaw overnight with sugar.
Step 2
Blend the thawed and sugared berries in a blender. Add lemon juice to the puree. Mix well.
Step 3
Separate the egg yolks from the whites.
Step 4
Pour the egg whites into a heatproof bowl and lightly beat with powdered sugar. Place over a water bath (a pot half-filled with hot water that should not be boiling!) and, whisking constantly, cook for 5 minutes.
Step 5
Remove from heat, transfer to a bowl with crushed ice, and continue whisking until the egg whites thicken. Allow to cool.
Step 6
Beat the yolks with sugar (first mix, then whisk) until frothy.
Step 7
Whip the cream with a mixer until thick. Add the whipped yolks, berry puree, and whipped egg whites to the cream.
Step 8
Gently fold the mixture from the bottom up with a spatula. If there are small lumps of egg whites, you can blend on the lowest speed with a blender.
Step 9
Spoon the parfait into clear glasses or a mold, and place in the freezer for 5 hours. Remove about 10–20 minutes before serving (depending on how you want to serve them).
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