bonus no cadastro cassino

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.