Raspberry Parfait
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Preparation time:
40 minutes, plus chilling and freezing
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Total time:
6 hours
Ingredients
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115g caster sugar
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4 egg yolks
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200g raspberries
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142ml double cream, chilled
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1 tbsp kirsch
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Raspberry and Strawberry Sauce
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225g raspberries, hulled
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1 tbsp kirsch
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300g strawberries, hulled
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2 tbsp sifted icing sugar
Method
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Put the sugar in a pan with 115ml water. Dissolve over a low heat, don't boil
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Meanwhile, put the egg yolks in a bowl over a pan of barely simmering water. Using an electric whisk, whip the yolks until pale and creamy.
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Add the warm sugar syrup, drop by drop, to the egg yolks, whisking all the time on a low speed. It will take 15-25 minutes to add all the syrup, by which time you should have a thick custard.
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Remove the bowl from the pan and continue to whisk at a high speed for a minute, then reduce to a medium speed for 3-4 minutes. Reduce again and whisk at low speed for 5 minutes. The mixture will double in bulk and, by the end, hold a trail. As soon as the mix is tepid, chill for 30 minutes.
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Line a 900g loaf tin with grease-proof paper, oiled with a flavourless oil such as sunflower. Purée the raspberries in a blender. Push through a sieve. Measure out 115ml. Whisk the cream and kirsch until it forms soft peaks, then fold into the egg mousse, followed by the raspberry purée. Pour into the tin. Cover with a sheet of oiled grease-proof. Freeze for 4-5 hours.
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To make the sauce, purée the berries in a blender. Push through a sieve. Add the kirsch and sugar. Chill.
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Loosen the parfait with a knife. Invert on to a plate. Peel off the paper and slice. Serve with the sauce and, if you like, more fresh fruit.
Comments
Glossary
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Boil
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Cream
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Custard
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Dissolve
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Egg
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Fold in
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Freeze
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Hold a trail
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Hull
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Kirsch
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Line
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Loaf tin
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Pale and creamy
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Pour
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Purée
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Raspberries
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Sieve
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Slice
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Soft peaks
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Strawberries
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Sugar
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Whip
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Whisk
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This recipe was first published in September 2002.
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