Recipe from A Country Cook’s Kitchen by Alison Walker (Rizzoli, 2012)A mousse-based ice cream doesn’t need to be churned and the flavors can be varied with other fruit purees. As an alternative to ripples, you can completely combine the mousse base and cream with the puree for a more amalgamated mixture. This parfait will keep in the freezer for up to 3 months.
PREPARATION 30 MINUTES PLUS FREEZING
COOKING 5 MINUTES
Serves 4 to 6
- 4 cups raspberries
- 1 cup confectioners' sugar, sifted
- a squeeze of lemon juice
- 3 egg yolks
- 1/3 cup superfine sugar
- 2/3 cup water
- 1 1/4 cups heavy cream
- 1 teaspoon vanilla bean paste
1 Line a dampened 2-pound loaf pan with plastic wrap that overlaps
2 Puree the raspberries in a blender or food processor, then push through a sieve to remove the seeds. Stir in the confectioners' sugar and lemon juice.
3 Put the egg yolks in a heatproof bowl and whisk by hand or with a hand-held electric mixer until well beaten.
4 Put the superfine sugar in a saucepan with the water and dissolve over low heat. Bring to a boil, then simmer, without stirring, until it reaches 250‹F.firm-ball stage (drop a teaspoon of syrup into a bowl of cold water; it should make a firm ball when brought together with your fingers) on a sugar thermometer.
5 Continue whisking the eggs while pouring on the hot sugar syrup in a steady stream. Continue whisking until the mixture is thick, mousselike, and forms a ribbon trail. Let cool.
6 Whisk the cream in a separate bowl with the vanilla bean paste until it just holds its shape.it should be about the same consistency as the egg mixture.
7 Fold the cream into the egg mixture. Swirl in the raspberry puree to make ripples, then carefully pour into the prepared loaf pan. Smooth over the surface, fold the excess plastic wrap over the top, and freeze for 24 hours.
8 When ready to serve, turn the parfait out of the pan, remove the plastic wrap, and cut into slices.