Maxfacts

Rocket parfait

Ingredients

• 250 ml champagne, or prosecco, or dry cider
• 100 g caster sugar
• 1 unwaxed lemon, washed; juice and finely grated zest
• 150 g crème fraiche
• 2 egg white
• 30 g caster sugar
• handful of very finely chopped rocket

Method

1. In a saucepan bring champagne, sugar, lemon juice and zest to the boil. Remove from heat and set aside to cool. Add crème fraiche, mix well, put mixture in freezer for about 2 hours, stir well every 30 minutes.
2. Whip egg whites with remaining sugar until stiff and shiny. Fold into pre-frozen crème fraiche mixture, then add finely chopped rocket, mix well. Return mixture to freezer for at least 5 to 6 hours.
3. Remove from freezer for about 15 to 30 minutes before serving.