Goat's Curd Parfait Recipe, Blueberries & Basil

Goat's curd parfait, blueberries and purple basil

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

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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

24 purple basil leaves

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Espuma gun
Piping bag and large nozzle

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

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

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

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

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

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

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

24 purple basil leaves

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Luke Holder

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.