Smooth parfait

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   For the berry puree, place blackberries in a sieve, rinse with cold water and drain well. Meanwhile grate the orange peel with a fine grater. Squeeze the orange half.

2. 2

   Place the berries, orange peel and orange juice in a tall mixing bowl and puree finely with a hand blender. Then pass the mush through a fine sieve using a ladle or tablespoon.

3. 3

   Put milk in a small pot. Stir in the honey and heat up lukewarm while stirring until the honey has dissolved. Pour the honey milk into a bowl and let it cool down for about 10 minutes. In the meantime, line an ovenproof dish with baking paper.

4. 4

   Prepare a bowl of cold water and ice cubes. The kettle or stainless steel bowl that you put straight from the hot to the cold water bath should fit inside! Heat water in a pot (must not boil!).

5. 5

   Whisk eggs, sugar and ½ tsp. salt with the honey milk over a warm water bath for 10-15 minutes until thick and creamy. Armmucki-training at its best!

6. 6

   Now quickly place the stainless steel bowl with the egg and honey cream in the bowl with cold water and beat the mixture with a dough scraper for 2-3 minutes.

7. 7

   Whip the cream with the whisks of the mixer until stiff. Use a dough scraper to gradually fold into the cooled egg-honey cream.

8. 8

   Pour the parfait mixture into the casserole dish. Smooth out loosely with a dough scraper. Lightly tap the mould onto the work surface to allow air bubbles to escape.

9. 9

   Spread blackberry puree in splotches on the parfait. Swirl through the parfait with a tablespoon. Cover the parfait with cling film. Place in the freezer for 8-10 hours. By the way, it keeps frozen for 4-6 weeks! If it lasts that long.