White Chocolate Parfait W/ Lemon Curd and Short Bread Crumb Recipe

Make sure to begin this recipe a day ahead to allow the parfait to set and lemon curd to chill. Once both of these have been prepared this is an easy desert to plate up for a dinner party. I used thin tubes to shape the parfait. The more gifted food presenters could make this a very elegant looking desert!

Lemon Curd:
Place whole eggs, lemon juice and 100g of sugar in a large bowl and whisk to combine and dissolve sugar.
Add 150 ml of cream and stir to combine.
Place bowl over a saucepan of simmering water and whisk/stir for 10-15 minutes until curd thickens and bubbles disappear.
Take off the heat and continue to stir for another 5 minutes. Cover with cling film and refrigerate

White Chocolate Parfait:
In a small saucepan bring 60g of sugar and 50ml of water to the boil and up to a heat of 118C.
Meanwhile whisk egg yolks in a mixer until pale and fluffy, and almost tripled in volume.
Gradually pour sugar syrup into yolks, mixing for a further 10 minutes.
Melt white chocolate over a double boiler and allow to cool slightly.
Whisk 300ml of cream to soft peaks and fold through chocolate.
Fold through the egg yolk mixture and transfer to a container to freeze overnight.

To serve, place parfait on a bed of shortbread crumbs. Place strawberries around parfait and pipe or spoon lemon curd. Garnish with baby mint leaves or edible flowers.

What type of cream should i use?

by Hazel AHting on 22/01/2013, 23:10

Hi Hazel, pouring/single cream.


by Stuart Talman on 23/01/2013, 11:24
- Hi… What tubes did you use and where can I get them?
  
  
  by Rabzy 21 on 13/08/2013, 14:09