Blackberry parfait with an almond biscuit base

Name: Blackberry parfait with an almond biscuit base
Ingredients: 1000 ml water for the bain-marie; 2 medium eggs; 40 g powdered sugar; 30 ml warm milk; 1500 ml cold water for the ice bath; 500 g ice; 250 g blackberries; 30 ml lemon juice; 300 g whipping cream; 1 sachet whipping cream stabilizer; 50 g whole almonds; 80 g crumbly butter biscuits; 50 g butter; 50 g whipping cream; 100 g white chocolate

Dessert - Blackberry parfait with an almond biscuit base by Violeta D. - Recipia

Blackberry parfait with an almond biscuit base is sliced once it has set in the freezer. The egg-and-cream mixture, folded with blackberry purée, sits between the crunchy base and the white chocolate glaze, which sets on the cold surface and slices along with it. Prep: 30 minutes. Cook: 63 minutes. Rest: 90 minutes. Total time: 183 minutes. Servings: 8. Approximately 385 kcal and 6 g protein per serving.

Ingredients

1000 ml water for the bain-marie
2 medium eggs
40 g powdered sugar
30 ml warm milk
1500 ml cold water for the ice bath
500 g ice
250 g blackberries
30 ml lemon juice
300 g whipping cream
1 sachet whipping cream stabilizer
50 g whole almonds
80 g crumbly butter biscuits
50 g butter
50 g whipping cream
100 g white chocolate

Preparation

1. Line the inside of an 11 × 25 cm loaf pan with a capacity of 1.5 liters with plastic wrap. 2. Put 1000 ml of water in a saucepan and bring it to a boil, about 8 minutes. The water should come halfway up the smaller bowl used for the bain-marie. 3. Mix the eggs with the powdered sugar and warm milk without whisking them until frothy. Set the bowl over the bain-marie and cook the custard for 4-6 minutes over very low heat, until it thickens and runs off the whisk like a soft pudding. 4. Prepare an ice bath with 1500 ml of cold water and 500 g of ice. Set the bowl of custard in it and stir from time to time for 15 minutes, until completely cool. 5. Wash the blackberries and drain them well. Crush 200 g, then mix the purée with the lemon juice. 6. Stir the purée into the cooled custard. Beat 300 g of whipping cream until it forms stiff peaks; if it does not whip well, add the stabilizer. Fold the custard into the whipped cream with upward strokes. 7. Churn the mixture in an ice cream maker for 40 minutes, then pour it into the prepared pan and freeze for 15 minutes. If you do not have an ice cream maker, put the mixture in the freezer for 1 hour, stir it once and return it to the same pan; freeze for at least 6 hours or overnight. 8. Toast the almonds in a heavy skillet without fat for 4 minutes, stirring until lightly colored. Let them cool, then roughly chop them with a knife or crush them in a bag. 9. Finely crush the biscuits in a sealed bag. Melt the butter in a small saucepan for 2 minutes, then add the almonds and biscuits and stir. Let the crumbs cool. 10. Take the pan out of the freezer and gently press the biscuit mixture over the parfait. Cover and, if you used an ice cream maker, freeze for another 30 minutes. 11. Take the pan out of the freezer 20 minutes before serving. Warm 50 g of whipping cream over a bain-marie for about 3 minutes, then turn off the heat and add the grated white chocolate or white chocolate broken into small pieces. Stir until melted and refrigerate the glaze for 10 minutes, stirring from time to time, until thick but pourable. 12. Turn the parfait out onto a platter. Pour the glaze along its length, scatter the remaining blackberries over the top and serve immediately.

Notes

I serve it with coffee, cut into not-too-thick slices so you can see the biscuit layer too. For a gluten-free version, use certified biscuits and check the label on the chocolate and stabilizer; the regular version contains eggs, dairy, gluten and almonds. Frozen blackberries work well, but let them thaw in a sieve and drain off the liquid, otherwise the purée can thin the cream. Blueberries can replace some of the blackberries. I used a mix of 70% blackberries and 30% blueberries, I call it Parfait-perfect and prefer the almonds chopped more coarsely. If the fruit is more watery, drain it well before crushing so it does not thin the cream. For a larger pan, increase only the biscuit and almond layer. You can make it a day ahead and keep it covered in the freezer.