A mousse-based ice cream doesn’t need to be churned and the
flavours can be varied with other fruit purées. As an alternative to
ripples, you can completely combine the mousse base and cream
with the purée for a more amalgamated mixture. This parfait will
keep in the freezer for up to 3 months.
PREPARATION 30 MINUTES PLUS FREEZING
COOKING 5 MINUTES
Serves 4–6
500g (1lb) raspberries
100g (31/2oz) icing sugar, sifted
a squeeze of lemon juice
3 egg yolks
75g (3oz) caster sugar
150ml (1/4 pint) water
300ml (1/2 pint) whipping cream
1 teaspoon vanilla bean paste
1 Line a dampened 900g (13/4lb) loaf tin with cling film that overlaps the
edges.
2 Purée the raspberries in a blender or food processor, then push through a
sieve to remove the seeds. Stir in the icing sugar and lemon juice.
3 Put the egg yolks in a heatproof bowl and whisk by hand, or with electric
hand-beaters, until well beaten.
4 Put the sugar in a saucepan with the water and dissolve over a low heat.
Bring to the boil, then simmer, without stirring, until it reaches firm-ball
stage (120°C/248°F on a sugar thermometer) – drop a teaspoon of syrup
into a bowl of cold water, it should make a firm ball when brought together
with your fingers.
5 Continue whisking the eggs while pouring on the hot sugar syrup in a
steady stream. Continue whisking until the mixture is thick, mousse-like
and forms a ribbon trail. Leave to cool.
6 Whisk the cream in a separate bowl with the vanilla bean paste until it just
holds its shape – it should be about the same consistency as the egg
mixture.
7 Fold the cream into the egg mixture. Swirl in the raspberry purée to make
ripples, then carefully pour into the prepared loaf tin. Smooth over the
surface, fold the excess cling film over the top and freeze for 24 hours.
8 When ready to serve, turn the parfait out of the tin, remove the cling film
and cut into slices.
0 Comments