Ingredients (serves 2)
2 egg yolks
¼ cup thickened cream
3 tablespoon caster sugar
30ml water
15ml Marsala*
½ teaspoon powdered gelatine
¼ tsp vanilla bean paste*
Blackberry Puree
150g fresh or frozen blackberries
3 tablespoon caster sugar
¼ cup water
½ teaspoon powdered gelatine
Garnish
6 raspberries, halved
10 blackberries, halved
6 small mint leaves (optional)
Method
- In a small bowl whisk the cream until soft peaks form, and place in the fridge to chill. In another small bowl whisk egg yolks until pale, set aside.
- Place the sugar and water in a saucepan, boil until the syrup reaches 100°C (200°F) and remove from heat. Using an electric mixer, gradually add sugar syrup into the egg yolks beating on high speed. Continue beating until mixture reaches room temperature and it will resemble a pale but well-thickened custard (about four to five minutes).
- Soften gelatine in some boiling water and fold into the egg mixture, then add cream, vanilla and Marsala and mix until combined. Line a small tray with baking paper and if using rings place 2 x (8cm x 5cm) cake ring moulds on top, pour mixture in evenly. (You can also use 2 x (6 x 5cm) silicon moulds, or something similar in size), place in freezer for at least 4 hours or overnight.
- For the blackberry puree, place blackberries, sugar and water into a saucepan and boil until the syrup is reduced and syrupy. Soften gelatine in some boiling water and add to the berries, remove from heat and blitz in food processor, push through a fine sieve and pour into a squeezy bottle. Place in the fridge overnight or chill for at least 5 hours to set.
To Serve
Take parfaits out of the freezer and let stand for a few minutes, remove rings or un-mould them in the centre of two plates. Alternatively arrange six raspberries and six blackberries around the base of the parfait. Pipe dots of the blackberry puree around the berries and place three halved blackberries on top of each parfait and garnish with three small mint leaves and serve immediately.
Chef's Notes
*This recipe is best made the day before. Marsala (Boronia all ‘uovo) is at most liquor stores. Vanilla bean paste is found at supermarkets and gourmet food stores.
