Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Parfait
Fruit filling
Compote
Utensils
One mould (holding approx. 2 l)
How it's done
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Parfait
Beat the eggs and sugar using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Carefully fold in the whipped cream. Transfer half of the mixture to the mould. Spread the meringue on top.
Fruit filling
Puree the blueberries with the lemon juice. Stir the puree into the remaining mixture, transfer to the mould, cover and freeze for approx. 4 hrs.
Compote
Mix the blueberries, sugar and lemon juice, cover and leave to infuse for approx. 30 mins.
| Serve: | Transfer the parfait to the fridge approx. 15 mins. prior to serving. Divide the parfait into bowls, serve with the compote. |
|---|---|
| Storage: | Prepare the parfait approx. 1 week in advance, cover and keep in the freezer. Transfer to the fridge approx. 15 mins. prior to serving. |
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