Recipe

Licorice and lemon parfait

About 1 litre of

lemon parfait:
1 lemon
100 ml granulated sugar
30 g butter
1 egg +1 egg yolk
200 ml whipped cream

licorice parfait:
1 egg + 1 egg yolk
100 ml granulated sugar
50 g of licorice filled chocolate bar
300 ml whipped cream

served with:
a few pieces of licorice filled chocolate bar or shaved chocolate

Start with the lemon parfait. Grate the zest and squeeze the juice out of the lemon, use all the peel and about 1 tbsp of lemon juice. Mix the peel, juice and sugar in a bowl and heat, for example, in a water bath. Add the butter and heat gently ensuring everything blends together. Whisk the egg and egg yolk lightly and stir into the mixture. Now simmer on a low heat and stir constantly, preferably with a wooden spoon. When the mixture thickens, remove it from the heat and whisk the mixture until cold. Whisk the cream and stir into the egg mixture. Pour into a bread pan, for example, or small ramekins with plastic wrap and fill halfway with the mixture. Freeze.

As the lemon parfait freezes, you can complete the licorice parfait. Whisk the egg and sugar until fluffy over a simmering water bath. Melt the licorice filled chocolate bar into the egg mixture, remove from the heat and whisk the mixture until it is cold. Whisk the cream and stir into the egg mixture. Place the mixture in the fridge until it is really cold. If lemon parfait has had time to freeze on the surface, you can top up with the licorice parfait, otherwise leave it to freeze some more before adding the next layer. Now cover the container with plastic wrap and let the entire parfait freeze for at least 3 hours, or overnight. Take out of the freezer 20 minutes before serving, cut or turn the parfait out onto a platter and serve preferably with an extra piece of licorice filled chocolate bar or some shaved chocolate.

Vote here!
More votes are needed (0 votes)
Other interesting stuff