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Recipe of the Month - February 2022

Updated: Feb 4

Frozen Raspberry Parfait with Shortbread, Berry Curd & Strawberry Ice Cream


A fantastic summer dessert bursting with flavours of the new seasons berries, its light, delicate and refreshing. As an young apprentice in Switzerland I was tasked with going to collect our fresh berries every morning when our deliveries arrived from market, they were freshly picked that morning from local farms, all within a few minutes drive from our hotel in the Alps.


'I have memories of my Swiss pastry Chef priding himself on the simplicity and flavours that this 'perfect' dessert delivered. He was adamant it should be accompanied with an Eau-de-Vie'.
A clear style Swiss Brandy which is commonly found in the Canton du Valais.

 

Ingredients - makes 8 portions approximately.

Shortbread:

  • 55gr Rice Flour

  • 300gr Plain Four

  • 250g butter

  • 110gr Caster Suger

Parfait:

  • 350gr Raspberries

  • 120g Caster Suger

  • 40ml Semi Sweet Sherry or Swiss Strawberry Liqueur (optional)

  • 2 egg whites

  • 450ml Cream

  • 55gr lcing sugar

  • Red Food colour - 2-4 drops (optional for colour)


Berry Curd:

  • 8 egg yolks

  • 180 g sugar

  • 1 tablespoon lemon zest

  • 60 g lemon juice

  • 150 g Butter

  • 250 g Mixed berries - Fresh

Method

  • Into a Thermomix (TM5/6) add all ingredients and cook for 15min/80c/speed 3. The curd is done when it coats the back of a spoon. Mix will thicken as it cools. Cover and reserve for later.

  • For Shortbread, cream butter and sugar. Mix in flours with light fingers until mix comes together. Roll out on floured bench and use 7cm flutted cutter. Pre-heat oven to 160c and cook for 6-8 min. Set aside.

  • Parfait: Whip cream and icing sugar to soft peaks. set aside.

  • Blitz Raspberries and Sugar in Thermomix speed 9 until it is a puree. Add liquer at this point if desired. Pass through a find muslin cloth.

  • Whisk egg whites to soft peaks. Set aside.

  • Fold gently, the cream and raspberry mixture together, followed by egg white mixture.

  • Line a 20cm square tray with baking paper, fill with mixture 2cm in height, cover & freeze for 6 hours.

  • Remove from freezer and using 7cm round cutter prepare Parfait rounds.

  • To assemble using a palate knife smear berry curd across a plate, then placing parfait rounds between shortbread on the curd. Garnish with dusting of icing sugar, mixed berries, micro herbs, chocolate mint leaves, freeze dried raspberry and Strawberry ice cream; preferably home made.

 

A perfect dessert for any occasion!

".................Un dessert parfait pour toutes les occasions"

Please stay tuned for more recipes online #WWCC#MarcosonAlbert#waggarestaurants

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