Blackberry Parfait
- Minutes to Prepare:
- Number of Servings: 3
Ingredients
150g blackberries70g caster sugar1 tbsp crème de cassis (or water)2 large free-range egg yolks1 egg white, whisked until soft peaks120ml Easi-yo Greek yogurt (thick)
1 Place the blackberries, 20g of the caster sugar and crème de cassis in a heavy-based saucepan and heat gently until the sugar has just dissolved and some of the blackberries are beginning to release their juices. Remove from the heat and leave to cool to room temperature. Strain two-thirds of the mixture through a fine sieve and keep the remainder to serve with the finished parfait.
2. Using an electric beater to whisk the egg yolks in a small heatproof bowl until smooth and fluffy. Place the bowl over a pan of very hot water and continue to whisk until the eggs have doubled in volume and are pale and stiff.
3. Dissolve the remaining sugar in a small saucepan with 1 – 1.25 tablespoons of water, stirring once or twice, then increase the heat and bring to a boil. Boil rapidly, whilst watching/stirring constantly, until liquid is JUST starting to go thick and syrupy, but still liquid remove from heat immediately.When ready, carefully and slowly trickle in the hot sugar syrup, whisking vigorously until the mixture is thick and glossy. Take the bowl off the heat and whisk for another 5 minutes or so until the mixture has cooled to room temperature.
4 Fold in the blackberry purée. when completely cold, very carefully fold in the whisked, stiff egg white and the greek yogurt through the blackberry mixture. Pour into 3 individual dariole moulds (or one 300ml terrine mould) and freeze for at least 8 hours or overnight.
5 When ready to serve, dip the dariole moulds in hot water for a second or two and invert on to serving plates. (You could also wipe a hot cloth around the terrine to make it easier to unmould.) Slice into individual portions, and spoon over the reserved blackberry compote to serve.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
2. Using an electric beater to whisk the egg yolks in a small heatproof bowl until smooth and fluffy. Place the bowl over a pan of very hot water and continue to whisk until the eggs have doubled in volume and are pale and stiff.
3. Dissolve the remaining sugar in a small saucepan with 1 – 1.25 tablespoons of water, stirring once or twice, then increase the heat and bring to a boil. Boil rapidly, whilst watching/stirring constantly, until liquid is JUST starting to go thick and syrupy, but still liquid remove from heat immediately.When ready, carefully and slowly trickle in the hot sugar syrup, whisking vigorously until the mixture is thick and glossy. Take the bowl off the heat and whisk for another 5 minutes or so until the mixture has cooled to room temperature.
4 Fold in the blackberry purée. when completely cold, very carefully fold in the whisked, stiff egg white and the greek yogurt through the blackberry mixture. Pour into 3 individual dariole moulds (or one 300ml terrine mould) and freeze for at least 8 hours or overnight.
5 When ready to serve, dip the dariole moulds in hot water for a second or two and invert on to serving plates. (You could also wipe a hot cloth around the terrine to make it easier to unmould.) Slice into individual portions, and spoon over the reserved blackberry compote to serve.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 208.9
- Total Fat: 4.9 g
- Cholesterol: 136.5 mg
- Sodium: 23.9 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 2.6 g
- Protein: 5.6 g
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