Lemon parfait
Item 1 of 1
This lemon parfait recipe from Marcello Tully consists of a tangy lemon custard cooked to silky smoothness in a bain-marie and served in superb style. There’s a lot going on in this lemon parfait, though none of it is complicated and the components are good-to-know recipes that can be put together with other ideas on other occasions. Of course, if good plums aren’t available or in season, you can replace them with a different fruit.
For more ways to incorporate lemon in to your cooking, browse through our collection of lemon recipes
discover more:
Ingredients
Metric
Imperial
Pastry
White chocolate mousse
- 250g of white chocolate
- 250ml of double cream
- 1 egg white
Honey and whisky sauce
- 150g of caster sugar
- 25ml of water
- 25ml of whisky
- 30g of honey
- 500ml of orange juice
To plate
- 3 plums
- caster sugar
SAVE RECIPE
Equipment
- Blow torch
- 8 or 9cm round pastry cutter
- 6 x 7.5cm stainless steel rings
Method
2
Preheat the oven to 160°C/Gas 2 1/2. Line the stainless steel rings with cling film making a base so the parfait mixture can’t escape through the bottom. Pour 50g of parfait mixture into each ring
3
Sit the desserts in a roasting tin or ovenproof dish and half-fill with hot water from the kettle. Carefully transfer to the oven and cook for 45 minutes or until the parfait has set. Remove and leave to cool
4
To make the pastry, in an electric mixer, cream together the butter and sugar until fluffy. Mix in the egg yolks, vanilla and salt and, once combined, use the paddle of the machine to fold in the flour. When it starts to bind, stop the machine and use your hands to bring the pastry together. Wrap in clingfilm and chill for 1 hour
5
Meanwhile, make the white chocolate mousse. Gently melt the chocolate in the microwave for 30 seconds, stirring gently from time to time. Allow the chocolate to cool slightly, but remain melted. In a large bowl, whisk the cream until soft peaks form, then fold the melted chocolate into the cream using a large spoon
- 250g of white chocolate
- 250ml of double cream
6
In a clean bowl, whisk the egg white until stiff peaks form then fold this into the white chocolate cream. Chill for 30 minutes, until the mousse sets
7
To make the honey and whisky sauce, put the sugar and water in a stainless steel saucepan over a low heat. Once the sugar has melted, increase the heat and simmer until a golden caramel is achieved
- 150g of caster sugar
- 25ml of water
8
Remove from the heat and add the whisky, honey and orange juice to the pan (be careful, as it will splutter). Stir to incorporate, then return the pan to the heat and bring to a boil
- 25ml of whisky
- 30g of honey
- 500ml of orange juice
9
Simmer until the volume of liquid has reduced by 2/3, skimming off any foam from the surface. Remove from the heat and set aside to cool before transferring the sauce to a squeezy bottle
10
Preheat the oven to 150°C/Gas mark 2. Roll the pastry out thinly and cut into rounds using an 8 or 9cm cutter. Place them on a baking tray and bake for 10 minutes, then remove form the oven and leave to cool
11
To assemble the dessert, swirl the honey and whisky sauce around the serving plates. Trim the pastry rounds using a 7.5cm ring so that the pastry bases are the same size as the parfaits and put one on each serving plate
12
Remove the cling film from the cooled parfaits. Run a sharp knife around the inside of the rings and gently lift the rings off, placing the parfaits on top of the pastry bases. Sprinkle caster sugar lightly over the parfaits and, using a blowtorch, lightly caramelise the surface
- caster sugar
13
Place a quenelle of white chocolate mousse near each parfait. Finely slice the plums and arrange in a fan by the mousse to finish
- 3 plums
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
