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.
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