Goat's curd parfait, blueberries and purple basil
by
- Dessert
- medium
- 8
- 60 minutes, plus 3 hours freezing time
PT1H
PT3H
This luxurious parfait recipe from Luke Holder is given its wondrous taste by the pairing of tangy goat's curd and sweet blueberries. Luke's fantastic dessert provides a crowd-pleasing end to any dinner party.
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Ingredients
Metric
Imperial
Goat's curd parfait
- 500g of goat's curd
- 200g of caster sugar
- 200ml of double cream
- 20g of liquid glucose
- 4 egg yolks
Meringue
- 4 egg whites
- 50g of caster sugar
Blueberry sauce
- 200g of blueberries
- 20ml of lemon juice
- 200g of blueberry purée
Vanilla foam
- 1 vanilla pod
- 50g of caster sugar
- 200ml of milk
- 7g of lecithin
Peanut brittle
- 80g of unsalted peanut
- 50g of fondant icing
- 200g of caster sugar
- 100ml of glucose
- 30ml of water
To plate
Equipment
- Espuma gun
- Piping bag and large nozzle
Method
1
Make a pâte à bombe by mixing the egg yolks, glucose and 200g of caster sugar in a bowl. Heat the double cream and pour it over the pâte à bombe mixture, whisk and then pour the whisked mix into the pan. Cook gently until the mixture thickens enough to coat the spoon. Stir in the goat’s curd and allow to chill
- 4 egg yolks
- 20g of liquid glucose
- 200g of caster sugar
- 200ml of double cream
- 500g of goat's curd
2
To make the meringue, whisk the egg whites to soft peaks, add the sugar and whisk again to form stiff peaks. Fold through the cold goat's curd mixture. Spoon into a piping bag fitted with a wide cream nozzle
- 4 egg whites
- 50g of caster sugar
3
Lay out 4 double layers of cling film, pipe the mixture down the centre of each in a neat line. Carefully roll into the cling film and twist the ends to close. Freeze for 3 hours or until set
4
Roast the peanuts in an oven set to 150°C/ Gas mark 2 until golden - 5 minutes should be long enough. In a pan, heat the sugar, water, glucose and fondant until dissolved then boil hard until you have a golden caramel. Tip onto a sheet of baking paper, add the peanuts and allow to cool. Blend in a food processor to fine crumbs and lay in a tray
- 80g of unsalted peanut
- 200g of caster sugar
- 30ml of water
- 20g of liquid glucose
- 50g of fondant icing
- 200g of caster sugar
- 100ml of glucose
5
Next, make the vanilla foam. Bring the 200ml of milk, 50g of caster sugar and vanilla pod to the boil in a pan. Take off the heat, cover with cling film and allow to cool to room temperature. Pass through a sieve and add the lecithin, pour into a gas canister and charge - see our related gas canister video if you are unsure how to use it
- 200ml of milk
- 50g of caster sugar
- 1 vanilla pod
- 7g of lecithin
6
To make the blueberry sauce, macerate the wild blueberries with the lemon juice in a pan over a low heat. Once the blueberries have burst, fold in the blueberry purée and set aside
- 200g of blueberry purée
- 200g of blueberries
- 20ml of lemon juice
7
Cut the parfait into 5 or 6 pieces and roll it in the peanut brittle. Arrange on a plate and dress with the foam, blueberry sauce and some basil leaves
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Goat's curd parfait, blueberries and purple basil
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