Preparation time : 30 minutes
Cooking time : 20 minutes + setting time over night in the refrigerator
Serves : 8 members
Description
The spark of the bell to ring with in me to realise that food was my passion happened pretty late. Though through out my days in school as a kid or any time of my life till date, I have been the most happy when ever I get to play my simple or crazy tricks with food. As the saying goes… It’s always better late than never. Now coming to this dessert that was bought by Aanchal Chethan for the second anniversary celebration of sauté, fry n bake who is also a passionate foodie like me who has gradated from le corden bleu London. I was so very envious about her when I got to know she’s going to study there. How I wish, I could do some thing similar by just rewinding my cycle of life and adjust it accordingly. All of us at some point of time do think if only I could change things… Crazy breed’s we all are.. I just could not stop eating the tastefully crafted lemon parfait as the tanginess with the sweet just was epic and divine. I made sure to save the left overs for myself and managed to eat the French fatty culprit alone too. Deeply seductive dessert that is hard to stop with one serving. Umm a recipe from le cordon bleu , London does have its contemporary culinary canon and techniques required to master this dessert. I have been wanting to give it a try but some how, I have not gained the confidence yet to go ahead with it. I shall wait for the right moment to over come my fear for sure. Until then, I am eager to see all your trial and errors with this complete dessert.
Ingredients for lemon parfait
Ingredients | Quantity |
|---|---|
| Milk | 250 ml |
| Lemon juice | 150 ml ( add half the amount as Indian lemons are way too sour ) |
| Egg yolks | 4 |
| Castor sugar | 250 grams |
| Cornflour | 12 grams |
| Flour | 12 grams |
| Egg whites | 4 |
| Lemon zest | 2 lemons |
Method for lemon parfait
- Boil milk and lemon juice separately. Combine and reboil. Add lemon zest.
- Whisk egg yolks and 110 grams of sugar to pale. Add flour and cornflour.
- Pour boiling milk and lemons juice onto the yolk mix, whisk vigorously.
- Return mix to heat and boil, continue whisking vigorously until thick and boils a little from the centre.
- Cook the remaining 120 grams sugar with water to 116 degrees. Whisk the egg whites and pour sugar syrup onto the egg whites to make an Italian meringue.
- Gently combine the Italian meringue and lemon mix once cooled.
- Spread mix in a shallow dish to set overnight in the refrigerator.
Ingredients for the strawberry sauce
Ingredients | Quantity |
|---|---|
| Sugar | 50 grams |
| Water | 20 ml |
| Strawberry purée | 200 ml |
| Lemon juice | 1/2 a lime ( omit this if using Indian strawberries ) |
Method for strawberry sauce
- Cook sugar to 108 degrees.
- Pour into the strawberry purée and combine. Boil adding lemon juice.
- Pass through a sieve. Cool and chill.
To serve
- Drizzle the strawberry sauce over the set lemon parfait and serve chilled.
