LEMON PARFAIT WITH RASPBERRIES
Citronparfait på hallonspegel
Serves 4
Parfait:
3 egg yolks
0.6 cup powdered sugar
0.8 cup heavy cream
1 tablespoon vanilla sugar
fresh juice from 1 lemon
Raspberry mirror:
8.8 oz raspberries
0.2 cup powdered sugar
Decoration:
1 teaspoon grated lemon zest
lemon balm
Parfait:
Beat egg yolks and powdered sugar until fluffy. Beat the cream and mix with vanilla sugar and lemon juice. Stir it into the egg yolk mixture.
Divide the batter in 4 serving bowls and freeze for at least 6 hours. Take them out 15 minutes before serving and unmould onto serving plates.
Raspberry mirror:
Mix raspberries and powdered sugar and drizzle this around the parfait on the plates. Decorate with lemon zest and lemon balm.
Enjoy!
Bella
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