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
Cream
Puree
Egg mixture
Parfait
To serve
Utensils
For 4 glasses, each approx. 250 ml
How it's done
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Cream
Combine the cream and tea in a measuring cup, cover and leave to infuse in the fridge for at least 8 hrs. or overnight.
Puree
Place the peach, lemon juice and sugar in a measuring cup, puree.
Egg mixture
Whisk the egg yolks and sugar in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Using the whisk on a mixer, beat until the mixture is light and frothy. Stir in the tahini. Remove the bowl from the bain-marie, continue to beat until the mixture is cold. Mix in the peach puree.
Parfait
Pour the chilled cream through a sieve into a bowl, beat until stiff using the whisk on a mixer, then carefully fold into the egg mixture. Beat the egg whites with the salt until stiff, carefully fold into the mixture, transfer to the glasses, cover and freeze for approx. 4 hrs.
To serve
Remove the parfaits from the freezer, leave to thaw for approx. 5 mins. Decorate the parfaits with peach, meringue and edible flowers.
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