Violet parfait with blueberries, rose and lemon thyme sorbet

4
3 hours 30 minutes

Ingredients

Violet parfait

  • 100g of caster sugar
  • 30ml of water
  • 110g of egg yolks
  • 100g of blueberry purée
  • 4.5g of gelatine leaves, soaked in cold water
  • 220ml of whipping cream
  • 4g of violet essence

Lemon thyme sorbet

  • 250ml of whole milk
  • 250ml of stock syrup
  • 250ml of lemon juice
  • 10g of lemon thyme

Rose jelly

  • 45 rose petals
  • 20ml of elderflower cordial
  • 200ml of water
  • 1.5g of iota carrageenan

Blueberry meringue

  • 125g of blueberry purée
  • 12.5g of egg white powder
  • 2g of citric acid
  • 150g of icing sugar
  • 50g of maltodextrin
  • 4 sprigs of lemon thyme, finely chopped

To serve

  • 200g of blueberries
  • viola flowers

Method

1
For this dish, the parfait, sorbet, jelly and meringue can all be made the day before – plate and garnish the dish just before serving
2
For the parfait, combine the sugar and water in a pan and heat to 121°C. Meanwhile, whisk the egg yolks in a stand mixer with the whisk attachment and warm the blueberry purée in a pan, whisking in the gelatine until dissolved
  • 100g of caster sugar
  • 30ml of water
  • 110g of egg yolks
  • 100g of blueberry purée
  • 4.5g of gelatine leaves, soaked in cold water
3
When the syrup reaches 121°C, slowly pour it over the egg yolks (with the whisk still running). Add the blueberry purée and mix at a high speed until cool. Mix the violet essence into the yolk mixture
  • 4g of violet essence
4
Whip the cream to soft peaks, then add a third of it into the yolk mixture. Mix well before incorporating the rest of the cream. Place into a piping bag, then pipe into moulds (Chris uses a variety of moulds in different shapes, but any will do) and freeze until required
  • 220ml of whipping cream
5
For the lemon thyme sorbet, bring the milk, stock syrup and lemon juice to the boil, then remove from the heat. Add the lemon thyme and leave to infuse in the fridge overnight
  • 250ml of whole milk
  • 250ml of stock syrup
  • 250ml of lemon juice
  • 10g of lemon thyme
6
For the rose jelly, heat the elderflower cordial, water and rose petals in a pan until just simmering, then remove from the heat, cover and leave to infuse for 2 hours
  • 20ml of elderflower cordial
  • 200ml of water
  • 45 rose petals
7
For the blueberry meringue, preheat the oven to 65°C, or as low as it will go. Combine the purée, egg white powder and citric acid in a mixing bowl. Mix at high speed whilst slowly adding the sugar. Add the maltodextrin and leave to mix for 1 minute. Transfer to a piping bag and pipe mini tree branch shapes onto a silicone sheet. Lightly sprinkle with the finely chopped thyme and dry in the oven overnight until crisp
  • 125g of blueberry purée
  • 12.5g of egg white powder
  • 2g of citric acid
  • 150g of icing sugar
  • 50g of maltodextrin
  • 4 sprigs of lemon thyme, finely chopped
8
Strain the rose mixture and whisk in the iota carrageenan. Bring to the boil, then pour into a shallow container and place in the fridge to set
  • 1.5g of iota carrageenan
9
The next day, strain the sorbet mix and freeze in a Pacojet container before blitzing. Alternatively, churn in an ice cream maker according to the manufacturer’s instructions
10
Turn out the violet parfaits and place 2–4 on each plate (depending on the size of moulds used). Place quenelles of the sorbet alongside, then arrange the blueberries around the dish (cut some in half horizontally). Cut the rose jelly into cubes and add to the plate, then carefully position the pieces of blueberry meringue before finishing with viola flowers
  • 200g of blueberries
  • viola flowers