Both layers of the parfait were made the same way with one incorporating anise hyssop and the other lemon. They are a mixture of creme fraiche, cream, sugar and whipped egg whites that are frozen in layers on top of one another.
The darker sauce is a blackberry yogurt made by straining the berries into Greek yogurt and mixing with sugar. The pink sauce used the same method but with red currant simple syrup.
I used a 50/50 ratio of simple syrup to fresh-squeezed lemon juice to make the sorbet. And the crumble is a black pepper pie crust that was pulverized after baking and cooling. The plate is finished with red currants, blackberries, frais de boi and anise hyssop.
Organic Frais De Boi - Culton Organics
Organic Blackberries - Culton Organics
Organic Red Currants - Culton Organics