- Parfait
- 100g sugar
- 30g water
- 6 free range egg yolks
- 1 vanilla pod,
- seeds
- only ½ gelatine leaf, soaked in a little warm water
- 200g double cream
- Crumble Crust
- 160g plain flour
- 100g soft butter
- 100g granulated sugar
Crumble Parfait
Ingredients
Method
custard parfait
place the sugar and water into a pan over a medium heat and, using a sugar thermometer to measure, heat the solution to 121C.
In a clean bowl, whisk the egg yolks and vanilla seeds until pale and fluffy.
Add the soft ball sugar solution and the soaked gelatine leaf
Stir together to combine and dissolve.
Whip the cream until soft peaks form when the whisk is removed and fold into the egg yolk and sugar mixture.
Divide the parfait mixture among four small dariole moulds and place into the freezer to freeze For the crumble topping
Preheat the oven to 180C
In a clean bowl, rub the flour and butter together with your fingers until the mixture resembles breadcrumbs
Add the sugar and mix until combined.
Sprinkle the crumble mixture onto a baking tray and place into the oven to bake for 15 minutes, or until golden-brown.
Remove from the oven, leave to cool, then crumble into fine crumbs.
Remove the parfaits from their moulds and roll in the crumble mixture to completely coat, then return to the freezer until ready to serve.
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