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The Caterer

Iced lemon parfait with raspberry coulis and oatmeal meringue

11 September 2006
Iced lemon parfait with raspberry coulis and oatmeal meringue

Ingredients

(serves twelve)

Parfait
8 egg yolks
¼ litre sorbet syrup
(28° Beaumé)
1pt ¾ whipped cream
Zest of 6 lemons
Juice of 2 lemons

Whisk syrup and eggs over a bain-marie until ribbon stage. Whisk mixture on machine until cold.

Add lemon to cream and three-quarters whip. Combine the two and freeze in darioles ramekins or similar.

Meringue

5 egg whites
10oz caster sugar
2tbs porridge oats

Make meringue and fold in oats.

Using a cutter the same size as the darioles used for parfait mark out circles on silicon paper. Spread meringue thinly around these circles. Dry out meringue.

Raspberry coulis

2lb raspberry
¼pt sorbet syrup

Purée together. Put raspberry coulis on a plate with a meringue disk in the middle.

Cut parfait in half. Place one half on the meringue and layer alternately.

Use crème Anglaise or cream for feathering.

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