Lace cookie parfait
Parfait is a light frozen dessert of egg yolks, sugar and whipped cream. This one has crumbled Dutch caramel lace cookies and nut liqueur folded through and is served with a fresh raspberry coulis.
- Serves 4
Method
Parfait
Set aside 4 cookies for the garnish and crumble the rest.
Whip the cream until stiff, without sugar.
Whisk the egg yolks with the brown sugar au bain-marie (in a pan set over a larger pan of hot water) until light and creamy and the sugar has dissolved. The mixture must not get hotter than 37 °C!
Take the pan out of the water bath and keep whisking while the egg mixture cools.
Whisk the cookie crumbs and liqueur into the egg mixture, then gently fold in the whipped cream.
Pour into moulds and place in the freezer.
Raspberry coulis
Cook the raspberries in a small pan with the sugar and lemon juice.
Taste, adjust if needed and leave to cool.
To serve
Turn the parfaits out of the moulds onto plates.
Garnish with the reserved cookies, the raspberry coulis and some whipped cream as you like.
Equipment
Mixer or whisk, bain-marie, thermometer, bowls, moulds, saucepan
Tip: Serve with a little mint for a fresher taste.
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