RECIPES
Lemon And Mascarpone Parfait, Frozen Sunrise Limes
24 hours plus overnight freezing
1 hour 15 minutes
10-12
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INGREDIENTS

8 egg yolks (approximately 150g)
250g caster sugar
150ml lemon juice
Zest of ½ lemon
500g mascarpone
150ml thickened cream, whipped
12 Sunrise Limes, frozen
Lemon myrtle

Mascarpone

1 litre pure cream, 35% fat
2 tablespoons water
1 teaspoon citric acid

METHOD

Mascarpone

1. Pour cream into a Solid steam tray. Combine water and citric acid in a bowl and stir
to dissolve.
2. Whisk solution into cream and place in a Steam Oven and Steam at 85°C for 30 minutes.
3. Remove from Oven and cover with a tea towel and refrigerate overnight.
4. Pour curds into a muslin lined sieve set over a clean bowl and strain in the Refrigerator
till mixture separates, approximately 2 hours.
5. Once mascarpone has separated, discard whey.

Parfait

1. Combine egg yolks, sugar, juice and zest in an Induction proof bowl or saucepan. Whisk on
Induction setting 6-7 for 10-15 minutes until the mixture is thick and has quadrupled in size.
2. Remove from heat and whisk until cool.
3. Line a loaf tin or terrine mould with cling wrap approximately 25 x 10cm in diameter.
4. Lightly stir mascarpone to remove any lumps before folding through the custard. Add the
whipped cream and fold through gently.
5. Pour into a lined tin and smooth the top. Place a piece of cling wrap flush against the
top and freeze overnight.

To serve

1. Fill a kitchen sink with a little warm water and place the tin in the water to loosen the
parfait from the sides. Turn onto a serving plate and serve whole or cut into thick slices.
Top generously with finely grated frozen Sunrise Limes and sprinkle with lemon myrtle.

Notes

• Parfait will keep frozen for up to a month.
• Mascarpone will keep in the refrigerator for up to one week.
• Sunrise Limes are a native hybrid between a cumquat, mandarin and a finger lime.
If unavailable substitute with cumquats or a seasonal citrus fruit.
• Pure cream contains no additives or thickeners.

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    Thursday 08th September 2016

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