DCSIMG

Dessert to make at the weekend

deers leap recipe for blackberry parfait with blackberry compote. Photo: SG140912-121NG

deers leap recipe for blackberry parfait with blackberry compote. Photo: SG140912-121NG

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:

350g blackberries

150g caster sugar

50ml Chambord

For the parfait:

4 egg yolks

100g caster sugar

4 tbsp water

200ml double cream

250g mascarpone cream

METHOD

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.

 

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