Lemon Parfait
Lacto-Ovo Vegetarian Recipes Eggs Desserts Fruits
Perfect for summer!
The recipe is taken without modifications from "Desserts" by Michel Roux. I didn't buy a whole bottle of limoncello, because I had been eyeing the homemade limoncello at Corso for a while and bought from there just what I needed for this recipe. So if you don't have a bottle of limoncello at home, a well-stocked cafe-bar can save you an extra expense.
Ingredients
1 egg
5 egg yolks
zest from 2 lemons
2 tablespoons lemon juice
100g sugar (ground to powder)
1/2 gelatin sheet (or 1/4 teaspoon granulated gelatin)
60ml limoncello
300ml heavy whipping cream (cold, kept in the freezer for 10 minutes)
Raspberry Sauce
500g raspberries
75g sugar (ground to powder)
mint leaves (for decoration)
Servings: 6 large
How to prepare lemon parfait
- Place the eggs, egg yolks, sugar, lemon zest and juice in a bowl over steam. Beat with a whisk (by hand, or you can use a mixer with a whisk attachment), at first slowly, then constantly when it starts to gain volume, until you get a cream that flows in thick waves from the whisk, like lava (takes about 20 minutes). You can do this step in a Thermomix, at 80°C, speed 3, for 6 minutes.
- Transfer the cream to a large bowl and let it cool (at least 10 minutes; it should no longer feel warm when you touch it).
- While the cream cools, put the limoncello in a small pot and bring to a boil, just enough to evaporate some of the alcohol. Transfer the limoncello to a cup and let it cool down (should feel lukewarm to the touch).
- Place the gelatin in cold water (just 1 tablespoon of water if using granulated gelatin) and let it sit for 5 minutes. Then dissolve the gelatin in the lukewarm limoncello.
- Pour the limoncello over the egg cream and gently mix with a whisk.
- Whip the cream until it holds on the whisk, then add it to the egg cream in 3 batches, folding gently with the whisk.
- Place 6 pastry rings (8 cm diameter; you can use other sizes) on a tray. I wrapped the base of each ring in plastic wrap. Divide the cream among the rings.
- Place the tray with the rings in the freezer for at least 4 hours. After 4 hours the parfait will be perfect.
- For the sauce, select the most beautiful raspberries (about 150g). Put the rest together with the sugar in a blender and blend well. Strain the sauce through a fine sieve until only the seeds remain in the sieve. Keep the sauce in the refrigerator.
- Serving: put a few spoonfuls of sauce on the bottom of a plate. Place a pastry ring in the center (remove the plastic wrap first). Quickly heat the ring all around with a hair dryer. Gently remove the ring from the parfait. Decorate the parfait with whole raspberries and mint leaves. If the parfait has been in the freezer overnight, let it sit for 10 minutes before serving.
Eggs over steam (sabayon)
Cream in molds going to the freezer
