Iced lemongrass parfait with toasted brioche crumbs and pan-fried mango

Iced lemongrass parfait with toasted brioche crumbs and pan-fried mango

By
From
Sweet
Serves
8-10

Parfait is effectively a lighter version of ice cream, aerated with both whisked egg whites and whipped cream before it’s frozen, so that it dissolves in the mouth. Make a batch of parfait when you have some time on your hands, then you can keep it in the freezer for up to six months.

Ingredients

Quantity Ingredient
6 stems lemongrass, cut lengthways and bashed lightly
450ml double cream
3 eggs, separated
200g caster sugar
2 slices Brioche dough, roughly chopped, (or buy good-quality brioche)
50g butter
1 mango, peeled, cored and sliced

Method

  1. Place the lemongrass and 200ml of the cream in a saucepan. Bring to a simmer then remove from the heat and leave to infuse for at least 30 minutes.
  2. Place the egg yolks and 75g of the sugar in a heatproof bowl set over a pan of simmering water. The bowl should not touch the water. Continue to whisk as the mixture cooks, for about 5–6 minutes, until it has thickened and holds its shape. Remove from the heat, pour the lemongrass-infused cream through a fine sieve onto the mixture and whisk to combine. Continue to whisk until it has cooled.
  3. Take another bowl, making sure it and the whisk are very clean, free of grease and completely dry, as any grease or water will affect the meringue. Whisk the egg whites in the bowl until soft peaks form then whisk in another 75g caster sugar until shiny and the sugar has dissolved. Whisk this into the lemongrass mixture.
  4. Whip the remaining cream to soft peaks and fold in. Line a 1kg loaf tin with clingfilm and pour the mixture in. Tap to settle it, then freeze for 2 hours until just frozen solid.
  5. When ready to serve, blitz the brioche bread in a food processor to fine crumbs. Heat a frying pan until hot, add half the butter and, when foaming, add the crumbs and toast until golden brown. Tip out onto kitchen paper and leave to cool.
  6. Wipe out the pan, then add the remaining butter and sugar. When it’s foaming, add the mango and sauté until just golden around the edges.
  7. Slice the parfait and dip one side of each slice into the brioche crumbs. Place the parfait (crumb-side up) onto individual serving plates and lay the mango alongside.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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