When it's over 90 degrees everyday frozen desserts are the way to go, assuming you are going to eat them inside, in the air conditioning. This parfait is similar to a frozen mousses with the exception that it doesn't contain any egg yolk and it isn't cooked at all. This results in a really airy and lite texture. Perfect for the dog days of July.
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.
Product:
Organic Frais De Boi - Culton Organics
Organic Blackberries - Culton Organics
Organic Red Currants - Culton Organics
Organic Anise
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.
Product:
Organic Frais De Boi - Culton Organics
Organic Blackberries - Culton Organics
Organic Red Currants - Culton Organics
Organic Anise