Parfait is an easy dessert, which is a layer of cream that can alternate with sauce, pieces of fruit and berries, biscuit, cookie crumbs or granola and other additives. Easy to prepare dessert is ideal for completing both a luxurious meal and a light family dinner.
The recipe for lemon parfait
Ingredients:
For the crumb layer:
- crumb of shortbread cookie - 1/2 st .;
- sugar - 1 tbsp. a spoon;
- melted butter - 1 tbsp. a spoon.
For the vanilla layer:
- cream for whipping - 1 item;
- vanillin - pinch;
- powdered sugar - 1 tbsp. a spoon.
For the lemon layer:
- sugar - 2/3 of the item;
- lemon peel - 2 tbsp. spoons;
- eggs - 2 pieces;
- egg yolks - 2 pieces;
- lemon juice - half a century;
- lime juice - 1/4 of a century;
- butter - 4 tbsp. spoons.
- Preparation
A crumb of shortbread cookies is mixed with sugar and melted butter. Beat the cream with sugar powder and vanilla until hard peaks form.
Mix sugar with lemon zest and whisk with a blender or a coffee grinder for about a minute. Beat the sugar mixture with eggs and yolks for 20-30 seconds in a water bath. Gradually pour into the eggs the juice of lemon and lime, we remove the dishes from the fire. Chilled lemon mixture whipped with soft butter.
We put all the components of the dessert in layers in kremanki or high glasses.
You can serve lemon parfait with berry sauce or fresh fruit salad.
Cake-parfait "Lemon pleasure"
Ingredients:
- cream for whipping - 500 ml;
- powdered sugar - 1 item;
- sugar - 400 g;
- lemons - 3 pieces;
- eggs - 6 pcs.
Preparation
Let's start with meringue: beat 200 g of sugar with proteins to hard peaks, add the sifted sugar powder, mix and use a confectionery syringe to squeeze two discs (base and cake tip 20 cm each), and small sticks (6 cm) we will decorate the sides of dessert. We bake meringue for an hour and a half at 120 ° С.
From lemons we squeeze out juice, from one lemon we remove a peel and we add it in juice. Mix the juice with the remaining sugar and put everything on the stove. Once the sugar has dissolved, add the egg yolks and mix everything up to homogeneity. Whisk the cream and mix with the cooled lemon mixture. We spread the cream on the base of the meringue (previously placed in the mold), cover with the second crust from above. We put the cake in the freezer for 3-4 hours, and then we take out and decorate with sticks from the meringue on the sides.
In the cream mixture, you can add a teaspoon of cocoa powder, if you want to prepare a lemon-chocolate parfait.