The Deer’s Leap at Weston started off our Thursday Cooks column.
Now the pub, which offers good value and high quality in its large restaurant, is sharing a recipe to create a dessert to impress.
It’s a blackberry parfait with Chambord soaked blackberry compote, which would impress any guest.
YOU WILL NEED
For the compote:
150g caster sugar
For the parfait:
4 egg yolks
100g caster sugar
4 tbsp water
200ml double cream
250g mascarpone cream
Place the blackberries, caster sugar, and Chambord in a heavy based saucepan and heat gently until the sugar has dissolved.
Remove the saucepan from the heat and leave to cool until at room temperature.
Strain half the mixture through a sieve and keep aside to garnish the parfait terrine.
Dissolve the sugar in a small saucepan with the 4 tbsp of water and cook until thick and syrupy – the mixture should lightly coat the back of a spoon.
Remove from the heat and allow to cool slightly until the bubbles have subsided.
Put the egg yolks in a large bowl and with an electric beater, whip until light, fluffy and almost twice their volume. Pour the sugar syrup down the side of the bowl, whisking continuously until completely incorporated
Fold in the blackberry puree, double cream and mascarpone cream until smooth
Spoon the mixture into a 900ml non-stick terrine mould.
Place in the freezer for at least eight hours or ideally overnight
Remove the dessert from the freezer 30 minutes prior to serving and serve in 2cm slices dressed with blackberry compote on the side.