Chilled Limoncello Parfait with Raspberry Coulis – from Michel Roux
Pane-Bistecca
A Chilled Limoncello Parfait with Raspberry Coulis slips better down the throat than a piece of dry cake!
I recreated this parfait from the book Dessert by Michel Roux, and it is highly recommended. It tastes very good and light. But it does involve quite a bit of whisking until your arm hurts! I made a raspberry coulis to go with it and spiced up the rather boring color of the dessert!
I recreated this parfait from the book Dessert by Michel Roux, and it is highly recommended. It tastes very good and light. But it does involve quite a bit of whisking until your arm hurts! I made a raspberry coulis to go with it and spiced up the rather boring color of the dessert!
Ingredients
1 Egg and 5 Egg yolk
100 g Sugar
Zest of 2 Lemon
25 ml Lemon Juice
1 Gelatin Leave
60 ml Limoncello
150 ml whipping Cream
150 ml Double Cream (or whipping cream)
600 g frozen Raspberries
100 g Sugar
Peppermint Leaves
Coulis:
Decoration:
Instructions
1
Step 1
In a metal bowl, mix the egg, egg yolks, sugar, lemon zest and juice together, then whisk over a bain-marie until the mixture reaches a temperature of 80-85 C degrees. (approx. 15 minutes) Then remove from the bain-marie and continue beating until the mixture has cooled to 20-25 C degrees (approx. 10 minutes).
2
Step 2
Soak the gelatin sheet in cold water. Heat about 1/3 of the limoncello in a small saucepan and dissolve the squeezed gelatin in it. Then mix with the remaining limoncello. Mix it into the cooled egg mixture.
3
Step 3
Mix the two types of cream together and whip until almost stiff. Then carefully fold it into the egg mixture.
4
Step 4
Fill 8 small soufflé molds with the mixture and cover with cling film. Leave to cool in the freezer overnight.
5
Step 5
For the Coulis put the frozen berries in a blender with the sugar and puree. Then pass through a sieve to remove the seeds. Pour the coulis into a small squeeze bottle.
6
Step 6
You can rinse the ramequins with hot water to get the parfait out, but I was afraid they wouldn’t come out nicely and served them in the mold. To serve, generously pipe the coulis along the edges and serve with some mint leaves.
Notes
Beautifully refreshing.
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