Courgette parfait
This is a good side dish for many fruit and vegetable sauces or purees. Only use fresh eggs for this recipe.
Ingredients
- 150 g courgette, prepared and chopped
- 50 g caster sugar and 25 g vanilla sugar (or 75 g caster sugar and a shot of vanilla essence)
- finely grated zest of 1 lemon
- 1 tsp lemon juice
- 2 egg whites
- pinch of salt
- 2 egg yolks
- 200 ml whipping cream, whipped
Method
- Line a loaf tin with clingfilm and set aside. In a saucepan heat 2 to 3 tbsp water, add the chopped courgette and cook until very soft. Add sugar(s), vanilla, lemon zest and juice and remove from heat. Blend to a smooth consistency, pass through a fine-meshed sieve and set aside to cool.
- Whip egg whites with a pinch of salt until smooth and creamy. Stir in egg yolks, then courgette puree and whipped cream. Mix well but gently. Pour mixture into prepared loaf tin, cover with clingfilm and freeze for several hours, or overnight. Remove from freezer for 20 to 30 minutes before serving.