The Important Cook dinner’s Kitchen: Conventional culinary abilities, from breadmaking and dairy to preserving and curing

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Raspberry Ripple Parfait

Preparation half-hour plus freezing, cooking 5 minutes

A mousse-based ice cream doesn’t have to be churned and the flavours could be different with different fruit purées. As a substitute for ripples, you’ll be able to fully mix the mousse base and cream with the purée for a extra amalgamated combination. This parfait will preserve within the freezer for as much as 3 months.

1 Line a dampened 1kg (1¾lb) loaf tin with cling movie that overlaps the sides.

2 Purée the raspberries in a blender or meals processor, then push by way of a sieve to take away the seeds. Stir within the icing sugar and lemon juice.

3 Put the egg yolks in a heatproof bowl and whisk by hand till nicely crushed, or with electrical hand-beaters.

4 Put the granulated sugar in a saucepan with the water and dissolve over a low warmth. Deliver to the boil, then simmer, with out stirring, till it reaches 120°C (250°F) – firm-ball stage (drop a teaspoon of syrup right into a bowl of chilly water. It ought to make a agency ball when introduced collectively along with your fingers) on a sugar thermometer.

5 Proceed whisking the eggs whereas pouring on the new sugar syrup in a gradual stream. Proceed whisking till the combination is thick, mousse-like and types a ribbon path. Depart to chill.

6 Whisk the cream in a separate bowl with the vanilla bean paste till it simply holds its form – it ought to be about the identical consistency because the egg combination.

7 Fold the cream into the egg combination. Swirl within the raspberry purée to make ripples, then fastidiously pour into the ready loaf tin. Clean over the floor, fold the surplus cling movie excessive and freeze for twenty-four hours.

8 When able to serve, flip the parfait out of the tin, take away the cling movie and lower into slices.

Serves 4–6

500g (1lb) raspberries

100g (3½oz) icing sugar, sifted

A squeeze of lemon juice

3 egg yolks

75g (3oz) caster sugar

150ml (¼ pint) water

300ml (½ pint) whipping cream

1 teaspoon vanilla bean paste