Soured cream parfait
A multi-talent that goes equally well with sweet fruit preparations and savoury dishes (great with spinach puree, for example); particularly useful when temperature contrast helps with swallowing.
Ingredients
- 1 tsp vanilla paste (or ½ vanilla pod, seeds scraped out)
- 40 g caster sugar
- 2 egg yolks
- 1 egg
- 100 ml whipping cream, whipped
- 150 ml soured cream (or a mixture of soured cream and crème fraiche)
Method
- In a small saucepan, bring 40 ml water, sugar and vanilla to the boil, cook for 1 minute, remove from heat and set vanilla syrup aside.
- In a bowl over a hot water bath, whisk yolks, egg and vanilla syrup until pale and fluffy. Remove from water bath and whisk until cooled. Add soured cream (or soured cream / crème fraiche), mix well. Fold in whipped cream. Transfer into small ramekins (or cups, or small silicon forms), cover with clingfilm and freeze for several hours (or overnight). Remove from freezer 20 minutes before serving.