John Myers
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Basil Parfait with Iced Espresso
The perfect basil parfait with iced espresso recipe with a picture and simple step-by-step instructions.
For the basil parfait:
- 1 pot Organic basil
- 0,5 Pc. Organic lemon (juice & zest)
- 3,5 tbsp Powdered sugar
- 2 Pc. Egg yolk
- 2 tbsp Flowerhoney
- 120 g Sour cream
- 130 ml Cream
For the iced espresso:
- 250 ml Cream
- 4 Pc. Espresso
- 3 tbsp Ground espresso beans
- 2 Pc. Protein
- 3 Pc. Egg yolk
- 110 g Powdered sugar
- 1 packet Vanilla sugar
- 200 ml Uht milk (0.1%)
- Wash basil thoroughly under cold water and shake off. Pluck the leaves and blend them finely with powdered sugar and lemon juice in a blender.
- Beat the egg yolks with the blossom honey in a warm water bath for about 8-10 minutes until frothy and then beat in ice water until cold. Stir the basil puree, a little lemon zest and the sour cream into the egg and honey mixture. Now whip the cream and carefully work it into the mass. Pour the parfait into a container and freeze for at least 4 hours.
- For the iced espresso, bring 125 ml of cream, the espressi and the ground espresso beans to the boil, set aside and let stand for 15 minutes. Then sieve.
- Beat the rest of the cream and egg white separately and set aside. Now whip the espresso cream with the powdered sugar, vanilla sugar and the 3 egg yolks in a bowl and stir in a warm water bath until the egg white binds and a fluffy mass is formed. Now fold in the whipped cream and egg white. Pour the mixture into espresso cups (preferably made of glass) or small wake-up glasses and place in the freezer for about 3 hours.
- Put a cap of cold milk foam on top before serving. Prick small dumplings from the parfait and garnish with strawberries and small basil leaves.
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