Wild Blueberry Parfait

Preparation info

  • Serves

    8 to 10

    • Difficulty

      Medium

Appears in

Kitchen of Light: New Scandinavian Cooking

Kitchen of Light

By Andreas Viestad

Published 2003

  • About

A PARFAIT IS PERHAPS NOT “PERFECT,” AS ITS FRENCH NAME INDICATES, BUT IT IS A REFRESHING WAY TO CONCLUDE A MEAL. AND MAKING A PARFAIT IS MUCH SIMPLER THAN MAKING EITHER ICE CREAM OR A PROPER FORTIFIED MOUSSE. IT CAN BE PREPARED A DAY IN ADVANCE, BUT IT IS BEST WHEN JUST FROZEN.

Ingredients

  • 3 cups heavy (whipping) cream
  • 2 large egg whites (optional)
  • 5 large egg yolks
  • cup superfine sugar
  • cups wild blueberries, blackberries, or black currants
  • 8 fresh mint leaves, finely chopped
  • 3 tablespoons coarsely grated bittersweet chocolate, or more to taste

    Method

    In a large bowl, whip the cream until stiff. In a medium bowl, beat the egg whites until stiff. Gently fold the whites into the whipped cream.

    In a medium bowl, whisk together the egg yolks and sugar until thick and pale. Whisk in 1 cup of the blueberries and the mint, beating until most, but not all, of the berries burst and the mixture turns dark violet. Fold the blueberry mixture gently into the whipped cream.

    Transfer the parfait mixture to a 1½-quart mold, or leave it in the bowl. Cover with plastic and place in the freezer for at least 8 hours.

    Forty minutes before serving, transfer the parfait to the refrigerator.

    To serve, place the mold in warm water for a few seconds and invert the parfait onto a serving plate. Garnish with the rest of the berries and the chocolate and serve immediately.