Chef's choice blueberry parfait

Recipe from: 9 September 2015
french, dessert,recipes

Ingredients 6
Servings 1
Minutes 00:20 + refridgeration time

Ingredients

Serving Change
  • 300
    g
    blueberries
  • 50
    g
    icing sugar
  • 395
    g
    1 x tin condensed milk
  • 2
    cup
    cream, whipped
  • grated zest of 1 lemon
  • extra blueberries to serve
 

Method

00:20 + refridgeration time
 
Oil and line with foil a 2L capacity loaf tin. Place the blueberries in a bowl; add the sugar and blitz with a handheld electric blender until puréed


Place the whipped cream in a bowl, stir through the condensed milk and lemon zest.

Spoon half the blueberry mixture over the base of the loaf tin, add the remaining blueberry mixture to the cream mixture and gently stir. Pour this mixture over the blueberry base. Place in the freezer for at least 4 hours or overnight.

To serve
Unmould onto a serving platter, garnish with extra blueberries, slice and serve immediately.


Tip
You can use any fresh seasonal berries (or frozen – just defrost them first) in this dessert.

Text and image:Fairlady

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Read more on: dessert  |  french  |  recipes
 

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