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Iced lemon parfait with raspberry coulis and oatmeal meringue

11 September 2006

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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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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