Passion fruit parfait

Passion fruit parfait

By
From
How to Cook Desserts
Serves
6-8
Photographer
Peter Cassidy

This parfait can be set in glasses, individual dishes or even on a layer of cake or biscuit base.

Ingredients

Quantity Ingredient
150g granulated sugar
75ml water
5 egg yolks
300ml double cream
250ml passion fruit juice

For the Italian meringue

Quantity Ingredient
150g granulated sugar
75ml water
2 egg whites

Method

  1. For the mousse base, put the sugar and water into a medium saucepan over a low heat, to slowly dissolve the sugar. You can gently move the sugar on the base of the pan with the handle of a wooden spoon to prevent it caking on the bottom of the pan but don’t allow it to splash up the sides.
  2. Once the sugar has dissolved, brush down the sides of the pan using a pastry brush dipped in water. Turn up the heat and, without stirring, boil the syrup until it registers 120°C on a sugar thermometer, i.e. the firm ball stage, when a small piece, cooled in water, will form a firm but not hard ball between the fingers.
  3. Put the egg yolks into a heatproof bowl and, when the sugar syrup reaches 110°C, start whisking the yolks using a handheld electric whisk, until pale.
  4. Once the syrup reaches 120°C, pour it in a steady drizzle onto the yolks while whisking continuously, then carry on whisking until the mixture is cool, pale, thick and mousse-like. Set aside until needed.
  5. To make the Italian meringue, put the sugar and water into a medium saucepan and slowly dissolve the sugar following the instructions in step 1, then increase the heat and boil until the syrup reaches 120°C on a sugar thermometer. Meanwhile, put the egg whites into a heatproof bowl and, when the sugar syrup reaches 110°C, start whisking them to stiff peaks.
  6. Once the syrup reaches the necessary temperature, pour it in a steady drizzle over the egg whites, whisking until cool.
  7. Lightly whip the cream until it is just holding its shape.
  8. Pour the passion fruit juice around the edge of the egg yolk mousse and fold it through, using a spatula, until incorporated.
  9. Fold in half of the whipped cream, followed by half of the Italian meringue and then repeat until all 3 mixtures are just combined. Be careful not to knock out all the air by over-folding.
  10. Pour the parfait into glasses, moulds or pastry cutters lined with cling film and place in the freezer. Transfer to the fridge 20 minutes before serving, to soften slightly.
Tags:
leiths
desserts
baking
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