- Damson Purée:
- 550g whole damsons, washed and drained
- 50g caster sugar
- Damson Parfait:
- 80g free range egg yolks
- 50g cold water
- 180g caster sugar, divided 100g + 80g
- 250g damson purée
- 250g double cream
- 75g egg whites
Damson Parfait - Madalene Bonvini-Hamel
Damson Parfait - Madalene Bonvini-Hamel
Madalene Bonvini-Hamel, founder of The British Larder recipe website, says, "My Thermomix TM31 travels everywhere with me. It’s my extra pair of hands in the kitchen and it’s the best tool for the job when making purées. The smooth ultra fine result leads to a purée with quadruple the impact in flavour. The speed and design of the blade means that the job gets done in a fraction of the time before the produce can bruise and oxidise, hence the incredible expansion of flavour. The sabayon is perfect, better than using a double boiler as you can control the cooking time and temperature"
Ingredients
Method
Method:
Damson Purée:
Using the built-in weighing scales, weigh the damsons and sugar directly into the TM Bowl. Cook 15 minutes/100°C/Speed 1/Reverse Blade Direction. Pass through a sieve, discard the stones and return the fruit pulp to the TM bowl. Blend until smooth 30 seconds/Speed 10. Transfer purée to a clean container and cool over ice.
Damson Parfait:
Line a 23 x 32cm metal baking tray with a double layer of cling film, smooth the air bubbles out and place in the freezer to chill. Weigh the egg yolks, 100g of the sugar and the water directly into the TM bowl and insert the Butterfly Whisk. Whisk and cook 15 minutes/70°C/Speed 4, Measuring Cup ON.
Remove the Measuring Cup and cool the sabayon 15 minutes/Speed 3. Set aside. Weigh the cream and damson purée directly into your second TM bowl, insert the Butterfly Whisk and lightly whip the cream 50 seconds/Speed 4. Set the whipped cream aside. In a clean and dry TM bowl grind the remaining 80g sugar to a powder 30 seconds/Speed 10 then transfer it to a small clean bowl.
Without washing the sugary TM bowl, weigh in the egg whites, insert clean Butterfly Whisk and whisk 2 minutes/Speed 4; adding the powdered sugar during the last 30 seconds.
Set the timer for a further 3 minutes/Speed 4 to whip the meringue to soft peaks.
Transfer the sabayon to a clean large mixing bowl and gently fold in the cream then the meringue. Pour the parfait mixture 2cm deep into the prepared chilled lined tray. Place the parfait in the freezer for a minimum of 6 hours.
Line a flat baking sheet with cling film and place it in the freezer. Once the parfait is frozen solid use a 60mm round cutter dipped in hot water (not boiling) to cut 14 rounds, place them on the chilled lined tray, return to the freezer until ready to serve.
Three other elements:
Olive Oil & Thyme Sablés Damson & Sloe Gin Drizzle Thyme Infused Oil
Please contact UK Thermomix for recipes for these elements.
Assembly per portion:
Make a salad with blackberries and damsons; mix with lemon stock syrup. Garnish a chilled plate with damson and sloe gin drizzle; arrange the salad on the plate, dash a few drops of thyme oil and scatter the thyme flowers and leaves over top. Mix blackurrant powder and sugar. Sandwich the parfait between 2 sablé biscuits; roll the exposed parfait exterior in the blackcurrant sugar. Place the parfait in position on the chilled plate and sprinkle a little of the blackcurrant sugar to finish the dish off. Serve immediately.
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