Vanilla parfait in blueberry sorbet

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4.5 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 12
  • 650 g Frozen blueberries
  • 200 g + 100 g sugar
  • 7-10 Tbsp grated peel and juice of 1 organic lemon
  • 1 Vanilla pod
  • 2 very fresh eggs (Gr. M)
  • 7-10 Tbsp Salt
  • 250 g Whipped cream

Directions

  1. 1

    Defrost the blueberries for the sorbet. For the syrup heat 200 ml water, 200 g sugar and lemon peel and simmer. Let it cool down. Puree blueberries and lemon juice. Mix blueberries and syrup.

  2. 2

    Put the blueberry puree in a bowl. Let it freeze for about 1 hour, stir well. Freeze for about 3 hours. Stir again and again until a soft sorbet is formed. Rinse a box mould (approx. 1.5 l capacity) with cold water.

  3. 3

    Approx. 3⁄4 Spread the sorbet on the bottom, partly brushing up the edges of the mould. Freeze the mould including the rest of the sorbet for approx. 1 hour.

  4. 4

    For the parfait mass, carve the vanilla pod lengthwise. Scrape out the pulp with a knife. Whip 100 g sugar, eggs, 1 pinch of salt and vanilla pulp with the whisk of the mixer for about 5 minutes until thick and creamy.

  5. 5

    Whip the cream until stiff. Add to the cream in 2 portions. Carefully pour the mixture into the mould onto the sorbet, smooth it down. Freeze for about 1 hour. Let the rest of the sorbet thaw for about 15 minutes. Spread on the parfait and smooth it down.

  6. 6

    Allow to freeze for at least 4 hours. Remove 10-15 minutes before serving. Then remove from the mould.

Nutrition Facts

KCAL
210 kcal
CARBS
30 g
FATS
8 g
PROTEINS
3 g