Andreas Viestad

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

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 gen