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Citrus, Cream, and Blueberry Parfait With Lemon Crisps


Lemon Crisps:
4 tablespoons sugar
4 tablespoon cold water
1/2 lemon (washed, cut into thin slices)

1/4 cup sugar
1/4 cup water
1 cups blueberries (fresh)
1 1/2 cups heavy cream
1/2 cup lime and lemon curd

How to Make It:
Heat the oven to 320 F and line a baking sheet with greaseproof paper.

Put the sugar and cold water into a small saucepan. Bring to a rapid boil and cook for 3 minutes to dissolve the sugar and cook until the liquid is syrupy.

Lay the lemon slices on the baking tray and paint liberally with the sugar syrup. Put into the middle of the hot oven and bake for 20 minutes, until golden and crisp. Check after 15 minutes and if the lemons are turning too dark, remove from the oven. Leave to cool.
While the lemons are cooking, make the parfait.

Put the sugar, water, and blueberries into a small saucepan. Cook over a medium heat until the water has reduced and the blueberries are just starting to burst. Remove from the heat and leave to cool.

Lightly whip the cream to soft peaks.

Once the blueberries are cool, assemble the parfait. Start with a deep layer of cream into a Champagne or wine flute. Top the cream with the syrupy blueberries and a thin layer of the lemon curd. Repeat this finishing with a layer of cream. Onto this, pile a few fresh blueberries and finish with the lemon crisp.

Chill the parfaits until needed. Serve with tiny shortbread biscuits (optional).
Alternatives to the Blueberry, Cream, and Citrus Parfaits:

The combination in this recipe is a lovely match of flavors and colors, but sometimes it is lovely to changes things up. Instead of the lime and lemon curd, you could replace it with just lemon.

Add a tiny speck of vanilla bean paste to the cream before whisking -- be sparing though, as too much will spoil the balance of this delicious dessert.

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