T
his is a creative way 🏧 to use up egg whites that isn't a pavlova. And it includes blackberries, which I always think are one of 🏧 the last gifts of summer. This blackberry parfait is strikingly beautiful, so much so that it can be served simply 🏧 on its own (either in scoops, or set in a loaf tin and sliced) or with a few extra fresh 🏧 blackberries on the side for sharpness and a plate of these thyme shortbreads.
🏧 Parfait de blackberries con cortadas de tomillo
You will need a sugar thermometer for this 🏧 recipe.
Prep:
25 min
🏧
Cook:
35 min
🏧
Chill/rest:
20 min
🏧
Freeze:
Overnight
🏧 Serves:
6
🏧 For the parfait
150g blackberries
🏧 90g egg whites
(from 3 medium eggs)
🏧
160ml double cream
150g 🏧 caster sugar
For the thyme biscuits (makes 12)
🏧 280g
plain flour
🏧 A
pinch of
flaky salt
🏧
120g
salted butter
🏧
, cold and cubed
130g
🏧 caster sugar
, plus more to finish
🏧
3 sprig
s of
🏧 thyme
, leaves only
🏧 2 egg yolks
12 skin-on almonds
🏧 Fresh blackberries
, to serve
Blend the blackberries 🏧 until smooth (it's fine to keep the seeds in). In the bowl of a stand mixer (or using a bowl 🏧 with an electric whisk), whisk the egg whites until frothy and thick. Whip the double cream in a separate bowl.
🏧
In a small saucepan, warm the caster sugar with 70ml water. When the syrup reaches 🏧 115C, quickly go back to the egg white bowl and whip again at high speed. When the syrup reaches 121C, 🏧 carefully pour it down the side of the bowl into the egg whites (avoid pouring it on to the whisk), 🏧 then whisk again until the mixture has cooled. You have now made Italian meringue.
In 🏧 a large bowl, fold together the blended blackberries, the Italian meringue and the whipped double cream a third each at 🏧 a time, until completely combined. Pour the mixture into a container with a lid and freeze overnight.
🏧 For the shortbread, heat the oven to 180C (160C fan)/350F/gas 4. Line a baking tray with greaseproof paper.
🏧
In a bowl, combine the plain flour and salt. Using your fingers, rub in the 🏧 butter until the mixture resembles breadcrumbs. Stir in the caster sugar and thyme leaves, followed by the egg yolks. Bring 🏧 the dough together with your hands, adding a splash of water if needed.
Rest the 🏧 dough in the fridge for 20 minutes, then divide it into 12 equal pieces and rolling each one into a 🏧 small ball. Arrange these spaced out on the prepared baking tray, press an almond into the middle of each one, 🏧 and sprinkle with a little sugar. Bake for 20 minutes, or until golden brown. Cool completely.
🏧 Serve a scoop of blackberry parfait with a shortbread alongside, and garnish with fresh blackberries.
RT 
