Lemon parfait on a crunchy base with lemon sauce
Ingredients
Parfait
- 3 egg yolks
- 140 g Dansukker Light Muscovado Sugar
- 200 ml whipping cream
- 1 tsp Dansukker Vanilla Sugar
- Juice of 1 lemon, preferably organic
Almond and oat crunch
- 45 g almonds
- 75 g Dansukker Brown Sugar
- 100 g butter
- 30 g porridge oats
- 1 1/2 tbsp plain flour
- 2 Tbsp whipping cream
- 2 tbsp Dansukker Organic Light Syrup
- 1 pinch of salt
Lemon sauce
- 50 g butter
- 85 g Dansukker Granulated Sugar
- 2 tbs Dansukker Organic Light Syrup
- Juice of 1 lemon, preferably organic
- 100 ml whipping cream
Garnish
- Lemon balm
Set the oven to 200°C.
Whisk the egg yolks and muscovado sugar together in a bowl until light and fluffy. Whip the cream and add the vanilla sugar and lemon juice. Fold into the egg mixture.
Divide the mixture in a silicone cup mould, or other mould of your choice. Put in the freezer for at least 6 hours.
In the meantime make the almond and oat crunch. Finely chop the almonds and combine all the ingredients in a heavy-based saucepan. Bring to the boil, stirring constantly. Spread the mixture out on a parchment-lined baking sheet and bake for 5-8 minutes until the crunch is golden brown.
Leave the crunch to cool and then break into pieces.
Combine all the ingredients for the lemon sauce in a heavy-based saucepan and bring to the boil. Leave the sauce to simmer for about 5 minutes, stirring occasionally. Set aside to cool.
Place a piece of crunch on a plate and remove the lemon parfait from the moulds. Place the parfait on the crunch and pour over a little of the lemon sauce. Sprinkle with small pieces of crunch and decorate with lemon balm.
The recipe was made by
