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
Compote
Serve
Utensils
For 1 cake tin (approx. 20 cm), rinsed out with cold water and lined with cling film
How it's done
Parfait
Place the egg yolks, icing sugar and vanilla seeds in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Whisk the mixture for approx. 4 mins. until light and frothy and traces form when it is stirred. Remove the bowl from the heat, whisk briefly, allow to cool slightly. Puree the blackberries and icing sugar, mix into the egg mixture. Fold in the whipped cream. Beat the egg whites with the salt until stiff. Carefully fold the beaten egg whites into the mixture, transfer to the prepared tray, smooth down, cover and freeze for approx. 6 hrs.
Compote
Mix the blackberries, icing sugar and lemon juice in a pan, bring to the boil. Reduce the heat, simmer uncovered for approx. 10 mins. Remove the pan from the heat.
Serve
Turn the parfait out onto a board, remove the cling film, cut the parfait into pieces, serve on plates. Top with the warm blackberry compote and meringue.
| Tip: | Use fresh blackberries instead of frozen blackberries. |
|---|---|
| Tip: | Mix 2 tbsp of crème de cassis into the parfait mixture. |
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