A patisserie-style frozen parfait of whipped cream and cooked egg foam folded with strawberry and raspberry purée, served in slices. Vegetarian and gluten-free.
Ingredients
Instructions
- 1
Wash the strawberries and raspberries, blend them and press through a sieve to remove the seeds.
- 2
Put the eggs and sugar in a heatproof bowl set over a pan of barely simmering water and whisk constantly for 6-8 minutes until thick and it reaches 75 °C.
- 3
Remove from the heat and beat with a mixer for 5 minutes until cool and doubled in volume.
- 4
In another bowl, whip the cream to soft peaks.
- 5
Stir the fruit purée into the egg mixture, then gently fold in the whipped cream with a spatula.
- 6
Pour into a loaf tin lined with cling film, cover and freeze for at least 6 hours.
- 7
Take out 10 minutes before serving, turn out of the tin and slice.
Nutrition
Per serving
| Calories | 234 kcal |
|---|---|
| Protein | 4 g |
| Carbs | 19 g |
| Fat | 16 g |
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