1 egg yolk
35 ml thickened cream
1 tablespoon caster sugar
2 teaspoons water
1/4 cup frozen mixed berries (defrosted)*
1/4 teaspoon gelatine
40g fresh blueberries
40g fresh raspberries
40g fresh strawberries, quartered
2 viola flowers (optional)
Serves 2 (This recipe can be made the day before)
- In a small bowl whip, the cream until soft peaks forms using an electric mixer and place in the fridge to chill.
- In a food processor blitz mixed berries and set aside.
- In another bowl, beat egg yolk and 1 teaspoon warm water with an electric mixer or whisk until pale.
- Place the sugar and 2 teaspoons water in a saucepan, and boil until mixture reaches 100°C (210°F) on a thermometer.
- Gradually add sugar syrup into the egg yolk, pouring in on the side of the bowl, while beating on high speed. Continue beating until mixture reaches room temperature and resembles a pale but well-thickened custard. This should require 4–5 minutes of vigorous beating.
- Sprinkle gelatine over 2 tablespoons water and heat gently, and mix into the egg mixture.
- Carefully fold cream and berry puree into the yolk mixture and pour into 2 x (6 x 5cm), 100 ml silicon molds (these are the easiest to unmould) or something similar in size and place in freezer for 4 hours or overnight.
Arrange raspberries, strawberries and blueberries on each serving plate leaving enough room in the centre for the parfait’s and place 3 mint leaves on top of the berries. When ready to serve, place parfaits in the centre and garnish with a viola flower on the top and serve immediately.
* I used frozen mixed berries for better colour, however, you can use a mix of fresh berries. If you don’t have any edible flowers, just place a couple of raspberries on top and garnish with a mint leaf.