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.
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
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
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
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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
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
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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
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
Luke Holder comes by his taste for ultra-authentic local cuisine honestly: he's spent large chunks of his career soaking up regional techniques in far-flung parts of the world.
