Just a low oven and a little time...
Lemon Curd Parfaits
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon cornstarch
- 4 large egg whites
- 1 cup sugar
- 9 large egg yolks
- 2/3 cup fresh lemon juice
- 1 cup plus 2 tablespoons sugar
- 1 stick unsalted butter, cut into 1/2-inch cubes
- 2 cups heavy cream
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 2 pints raspberries
Make the meringue:
- Preheat the oven to 200°. Line a baking sheet with parchment paper. In a small bowl, stir the vinegar with the cornstarch to form a slurry.
- In the bowl of a stand mixer fitted with the whisk, beat the egg whites at medium speed until soft, frothy peaks form. Increase the speed to medium-high and gradually add 1/3 cup of the sugar; beat for 2 minutes. Repeat with the remaining sugar in 2 batches, beating for 2 minutes between additions. Continue to beat until the meringue is stiff and glossy, 7 to 8 minutes. Sprinkle the slurry over the meringue and fold it in.
- Using a large spoon, dollop the meringue onto the prepared baking sheet. Using an offset spatula, spread the meringue 1 1/2 inches thick. Bake for about 3 hours, until firm and white; turn off the oven and keep the oven door slightly ajar. Leave the meringue in the oven for 2 hours, until mostly dry but still slightly chewy.
- In a glass bowl, combine the egg yolks, lemon juice and sugar and whisk until smooth. Place the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook, whisking constantly, until the curd has thickened to the consistency of cake batter, about 20 minutes. Remove the bowl from the heat and whisk in the butter, a few cubes at a time, until incorporated. Press plastic wrap directly onto the surface of the lemon curd and let cool to room temperature. Refrigerate for 1 hour, or until cold.
- In a large bowl, combine the cream, sugar and vanilla and beat with an electric handheld mixer until soft peaks form. Refrigerate.
- To serve, break the meringue into small pieces. Spoon half of the meringue and 1/4 cup of lemon curd into each of 8 parfait glasses. Top with 1/2 cup of whipped cream and a few raspberries. Repeat with the remaining meringue, lemon curd, whipped cream and raspberries. Serve immediately.
Cold and boozy, adults only...
Frozen Mocha Rum Parfaits
Gourmet, May 2003
- 6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
- 2/3 cup strong brewed coffee
- 3 tablespoons plus 2 teaspoons dark rum
- 3 large eggs
- 3/4 cup granulated sugar
- 2 cups chilled heavy cream
- 1 1/2 tablespoons confectioners sugar
- Melt chocolate in coffee in a metal bowl set over a large saucepan of barely simmering water, stirring until smooth, then stir in 3 tablespoons rum. Remove bowl from heat.
- Beat together eggs, granulated sugar, and a pinch of salt with a handheld electric mixer in a large metal bowl until combined well. Set bowl over saucepan of simmering water and beat mixture until tripled in volume, very thick, and registers 160°F on thermometer, about 6 minutes. Remove bowl from heat, then beat in chocolate mixture. Chill until cool, about 10 minutes.
- Beat 1 cup cream in a bowl with cleaned beaters until it just holds stiff peaks, then fold into chocolate mixture. Divide among 8 (8-ounce) stemmed glasses and freeze, covered with plastic wrap, until set, at least 3 hours.
- Before serving, let parfaits stand at room temperature 15 minutes to soften slightly. While parfaits are standing, beat remaining cup cream with confectioners sugar until it just holds stiff peaks, then beat in remaining 2 teaspoons rum and spoon onto parfaits.
Frozen for the kiddos...
Raspberry-Vanilla Parfait Pops
- 1 1/2 cups frozen raspberries, plus 4 raspberries, halved (optional)
- 5 tablespoons sugar
- 1 1/2 cups vanilla low-fat or whole-milk yogurt
- In a blender, purée the 1 1/2 cups raspberries, the sugar, and 1/2 cup yogurt until smooth and thick.
- Divide about half of the raspberry mixture equally among ice pop molds. Divide the remaining 1 cup yogurt among the molds. Slide in the halved raspberries (if using). Follow with the remaining raspberry mixture and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
- To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.