British Berry Delight Parfait

Ingredients

This British adaptation of the French parfait incorporates the use of traditional British summer berries, such as strawberries, raspberries, and blackberries, instead of the typical French fruits like cherries or peaches. Additionally, the British version includes a layer of crunchy granola for added texture and a touch of British flair. We alse have the original recipe for Parfait, so you can check it out.

• 2 cups (470ml) double cream 2 cups (470ml) double cream
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 vanilla pod, split lengthwise 1 vanilla pod, split lengthwise
• 4 egg yolks 4 egg yolks
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 cups (300g) mixed British berries (strawberries, raspberries, blackberries) 2 cups (300g) mixed British berries (strawberries, raspberries, blackberries)
• 1/4 cup (50g) granulated sugar (for the berry compote) 1/4 cup (50g) granulated sugar (for the berry compote)
• 1 cup (100g) granola 1 cup (100g) granola

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 18g
• Carbohydrates (total, sugars): 40g, 25g
• Protein: 6g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, heat the double cream, milk, and vanilla pod over medium heat until it reaches a gentle simmer. Remove from heat and let it steep for 10 minutes.
2. 2.
   In a mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
3. 3.
   Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and let it cool completely.
5. 5.
   In a separate saucepan, combine the mixed berries and sugar for the compote. Cook over medium heat until the berries release their juices and the mixture thickens slightly. Remove from heat and let it cool.
6. 6.
   Once both the custard and berry compote are cooled, begin layering the parfait in serving glasses or bowls. Start with a layer of custard, followed by a layer of berry compote, and then a layer of granola. Repeat the layers until the glasses are filled, ending with a sprinkle of granola on top.
7. 7.
   Refrigerate the parfaits for at least 2 hours, or until set.
8. 8.
   Serve chilled and enjoy the delightful flavors of British summer berries in every spoonful.

Treat your ingredients with care...

• Berries — Choose ripe and juicy British berries for the best flavor. Wash them gently before using and pat them dry to remove excess moisture.
• Granola — Opt for a crunchy granola with a mix of nuts and seeds for added texture and flavor.

Tips & Tricks

• For a twist, try adding a layer of freshly whipped cream between the custard and berry compote.
• Experiment with different types of granola, such as honey or chocolate-flavored, to add a unique touch to your parfait.
• If you prefer a sweeter parfait, you can sprinkle a little extra sugar on the berries before cooking them into a compote.

Serving advice

Serve the British Berry Delight Parfait chilled in elegant glassware to showcase its beautiful layers. Garnish with a fresh mint leaf or a sprinkle of powdered sugar for an extra touch of sophistication.

Presentation advice

To create an eye-catching presentation, use clear glassware that allows the vibrant colors of the berries to shine through the layers. Consider serving the parfait in tall glasses or stemware for an elegant touch.