THURSDAY COOKS: Blackberry parfait and compote

Blackberry parfait with Chambord soaked blackberries
Blackberry parfait with Chambord soaked blackberries
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The recently
refurbished Deer’s Leap at Weston has supplied the recipe for this week’s Thursday Cooks column.

If you have not visited before, the Deer’s Leap is encouraging diners with a special offer. For every £20 spent in the restaurant, diners will pay just £12.

There are restrictions to the offer, so to avoid disappointment check when you call to reserve a table.

To make blackberry parfait with Chambord soaked blackberry compote:

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


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 to garnish the parfait.

Dissolve the sugar in a saucepan with the 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 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 before serving and serve in 2cm slices with the compote on the side.