Red wine parfait
Try with pear puree, a great combination of flavours.
Ingredients
- 100 g clarified butter (or ghee)
- 200 ml red wine, not too dry
- 80 g caster sugar
- 1 unwaxed lemon, finely grated zest
- 1 tsp vanilla paste (or equivalent vanilla extract, or seeds of ½ vanilla pod)
- 6 egg yolks
Method
- Gently warm the clarified butter (or ghee), keep warm. In a heat-proof bowl over a hot water bath (or a bain-marie), whisk red wine, sugar, vanilla and egg yolks until thick and fluffy. Remove from water bath (or bain-marie) and add warm butter in small portions while whisking. Keep whisking occasionally until cooled, about 10 minutes. Pour mixture into a flat freezer-proof container with a lid and freeze overnight. Remove from freezer 20 minutes before serving.