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Lemon Parfait Recipe

Ingredients

How to make it

  • Dissolve sugar in the water over a gentle heat. Boil the syrup for about 5 minutes. Set aside.
  • Now beat the egg yolks with the lemon rind for a moment or so. Gradually add the hot syrup in a thin stream, whisking all the time. Continue whisking until it has doubled in bulk. Whisk in the lemon juice. Fold in the whipped cream.
  • Pour into a small loaf tin lined with baking paper and leave to set in the freezer for 8 hours. Unmould and serve in 6 slices. Accompany each serving with passionfruit/raspberry sauce and cream - you can also add a crisp dessert biscuit, if desired. Decorate with mint sprigs.

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The Cook

pip133 Melbourne, AU

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