Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: judydawn on February 18, 2013, 03:08:39 am
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Name of Recipe: Cold Lemon Parfait converted from OzHarvest pge 18
Number of People: 6 serves
Ingredients:
100g sugar
3 eggs, separated
zest & juice of 3 lemons (100mls)
300mls thickened cream
2 gold strength gelatine leaves
Preparation:
Mill sugar 15 sec/speed 9.
Place the butterfly over the blades.
Add the egg yolks, lemon zest & juice.
Beat 4 mins/50o/speed 3.
Soften the gelatine leaves in cold water for 1 minute. Squeeze out excess moisture and dissolve the leaves in 3 tblspns hot water.
Whisk this into the sabayon mixture 30 sec/speed 3.
Strain the mixture into a bowl and refrigerate until cold and just starting to set (mine took 1 hour 40 minutes but keep an eye on it after an hour).
Place butterfly and cream into a clean TM bowl and whip on speed 4 for 15 seconds or until soft peaks form.
Fold this through the cold sabayon using a spatula. Refrigerate again for 30 minutes.
In a perfectly clean, dry TM bowl, add the butterfly and the egg whites. Just before the 30 minutes is up whisk the egg whites until soft peaks form 3mins/37oC/speed 3.
Fold through the cold sabayon and spoon into some nice serving dishes.
Refrigerate for a few more hours or overnight.
Tips/Hints:
Zest the lemons anyway you like as it will be strained out later - I used my zester but you could use a vegetable peeler as well.
The recipe stated double cream which I did buy but it started turning into butter within a few seconds so I then bought ordinary whipping cream and it worked perfectly well.
The recipe said to soak the gelatine leaves 3-4 mins in the cold water before squeezing out and dissolving in the hot water. This was far too long as I almost had trouble finding it! I checked up on how to dissolve the leaves and 1 minute in the cold water is the recommended time.
Members' comments
KerrynN - Made this for guests last night and tasted great. Unfortunately it looked a bit lumpy, as the cream didn't fold in completely - I even tried squashing the lumps of cream between two spatulas. Maybe I should have folded it in in batches?
It didn't affect the taste though. Very lemony - just the way we like it.
JD - I just kept folding and mixing (even beating for a few seconds with the spatula Roll Eyes) Kerryn until it was all incorporated. I wasn't game to use the Thermomix to mix it in though - I wonder if it could be mixed that way?
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This sounds perfect Judy. Will have to raid BIL's lemon tree.
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Judy, there is nothing nicer than a lemon dessert. This looks perfect for this hot weather. Are you getting ready for when your citrus tree fruits.?
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Ha ha, no Chookie. My neighbours' tree drops quite a good supply over onto our lawn to keep me going so I don't need a lemon tree. The one I bought was a mandarin/orange tree.
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Mandarin/orange parfaits?? Sounds pretty good to me!! ;D
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Now there's an idea - orange parfait would be nice.
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ooohh I have lemons.... Gotta make this soon.
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Gold strength gelatine leaves? Does anyone know if there is a UK equivalent?
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Gold strength gelatine leaves? Does anyone know if there is a UK equivalent?
I'm sure Judy will be able to answer your question when she logs back on but I found this discussion (http://www.taste.com.au/forums/viewtopic.php?t=6192&sid=7999589924f14c9f0cfc0c5a0c671e28) here that might help past94x :)
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Sorry girls, I don't know much about gelatine but CC's link should sort it out for you.
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With regard to the gelatine, one tablespoon of gelatine will set 400mls of liquid, so I will use a tablespoon when I make this,. Hope this helps.
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Don't make it yet AB, I am going to send you a couple of sheets over for you to try. It gives you a much smoother finish to something like this. A small return gift for the aprons ;D
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Well thanks Judy, not necessary, I was at the supermarket yesterday and was to iky ( is that a word , how do you spell it) to buy the sheets
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Too late AB, all packaged up ready to post tomorrow ;D How much were the sheets in the supermarket and how many sheets per pack? I've not seen them at Foodland where I do all my shopping and was going to get Katie to check out the prices in bulk from Garganis Bros when she is there next.
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12 sheets in the packet,, it was $5 something not Gold leaf just McKenzies gelatine leaves 12 sheets will set 1 litre, where as the other container was $3 something and will set nearly 3 litres, I have never tried the sheets do you think they are better?
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Ive always used sheets.. Very easy to use ..dont know about gold strength.. Is that the brand?? Cant comment on powder as never use it..never had a problem with sheets though..
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Made this for guests last night and tasted great. Unfortunately it looked a bit lumpy, as the cream didn't fold in completely - I even tried squashing the lumps of cream between two spatulas. Maybe I should have folded it in in batches?
It didn't affect the taste though. Very lemony - just the way we like it.
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I just kept folding and mixing (even beating for a few seconds with the spatula :-))) Kerryn until it was all incorporated. I wasn't game to use the Thermomix to mix it in though - I wonder if it could be mixed that way.
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JD did u freeze any ? ;D
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No Uni, I gave 2 away and just worked my way through the rest over a 5 day period.
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thanks JD, i will freeze 1 when i make them
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I just kept folding and mixing (even beating for a few seconds with the spatula :-))) Kerryn until it was all incorporated. I wasn't game to use the Thermomix to mix it in though - I wonder if it could be mixed that way.
I was too scared to put back into Thermie too. I think nexty time (which there will be for sure) I will add and mix in batches.