for 6 people

Parfait

2	fresh egg yolks
20 g	icing sugar
1	vanilla pod, halved lengthwise, seeds scraped out
300 g	frozen blackberries , defrosted, drained
50 g	icing sugar
2 ½ dl	full cream, beaten until stiff
2	fresh egg whites
1 pinch	salt

Compote

300 g	blackberries, slightly defrosted
1 tbsp	icing sugar
½ tbsp	lemon juice

Serve

40 g	meringue nests, roughly crumbled

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.

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