Raspberry Vodka and Basil Parfait
Serves - 6
- 8 fresh basil leaves
- 100ml raspberry coulis
- 70g brown sugar
- 100ml Chilton's Raspberry Vodka
- 90g egg whites
- 170g light brown sugar
- 40g water
- 500g whipping cream
- For the Shrewsbury biscuits:
- 125g butter
- 150g caster sugar
- 2 egg yolks
- 225g plain flour
- Finely grated rind of 1 lemon or orange
- For the meringue drops:
- 1 egg white
- 60g caster sugar
- For the parfait, bring 130g of the light brown sugar and the water to the boil and continue to boil until it reached 115°C. Place the egg whites into a mixing bowl and add the remaining 40g of light brown sugar and whisk until light. When the water has reached 115°C slowly add to the egg white mixture, whilst beating.
- Add the cream and the fresh basil to a thick bottom saucepan and warm over a medium heat until the flavour has infused into the cream. Remove basil and allow cream to cool. Continue to whisk the water and egg mixture until it has cooled right down, once the mixture has cooled add the coulis and the cream. Once the mixture has been sufficiently mixed, add to desired moulds and place in freezer over night.
- For the biscuits, preheat oven to 180°C (160°C fan). Cream the butter and sugar together until pale and fluffy. Add the egg yolks and beat in well. Stir in the flour and lemon rind and mix to a fairly firm dough. Knead gently on a lightly floured surface and roll out until about ócm thick. Cut out 6.5cm rounds with a fluted cutter, and put on greased baking sheets. Bake for about 15 mins, until lightly browned and firm to the touch. Transfer to wire racks to cool. Store in an airtight container. Biscuits should last about a week.
- For the meringue drops, whip the egg whites until stiff. Carefully sprinkle in the sugar, whilst continuing to mix, the mixture should appear to thicken and be able to stand at a peak. Using a disposable piping bag, add the mixture and cut a small (6cm) hole in the end. Pipe the mixture onto greaseproof paper about the size of a small grape.
Bake in the lowest oven temperature possible. The aim is to dry out the meringues without causing any colour.
Assemble all the elements on the plate carefully. We used a simple raspberry sauce, whole raspberries, freeze dried raspberries and basil leaves to create this striking plate.