Blackcurrant Parfait

Submitted by: Emily	Country: U.S.A.
Category: Home/Frozen Desserts
Quantity: 4 to 6 servings	Preparation time: 0:30 hr. Cooking time: 0:00 hr.

Ingredients

1 lb	blackcurrants, stalks removed	500 g
4 tbsp	water	60 mL
2 tsp	fresh lemon juice	10 mL
3 tbsp	granulated sugar	50 g
2	egg whites	2
5 tbsp	superfine sugar	75 g
1 cup	heavy cream	300 mL

Directions

Put the blackcurrants in a pan with the water, lemon juice and granulated sugar. Simmer gently for 8 minutes until the blackcurrants are softened. Leave to cool.

Work the cooled blackcurrant mixture in a food processor until smooth, then work through a nylon sieve to remove the pips. Pour the purée into a rigid container, cover and freeze for 2 to 3 hours until half-frozen. Remove from the freezer and transfer to a bowl. Whisk thoroughly to break up the ice crystals.

Whisk the egg whites until stiff, then whisk in the superfine sugar, a little at a time (1 tbsp/15 mL). Continue whisking until the meringue is very stiff and holds its shape.

Whip the cream until it will stand in soft peaks, then fold into the meringue with the half-frozen blackcurrant mixture.

Spoon into chilled glasses and serve immediately before it melts.

Chef's Note

Sweet crisp biscuits make a perfect accompaniment to this dessert.