Dessert

Iced blackcurrant parfait

Recipe made from Crème de Cassis de Dijon Briottet.

Ingredients

Crème de Cassis de Dijon Briottet

75 g

Egg yolks

3
Sugar

285 g
Single cream

185 g
Creamed butter

50 g
Nectar de Bourgogne Blackcurrant juice

60 g
Flour

30 g

Preparation

Iced blackcurrant parfait :
Make a syrup with the 65 g sugar and a little water.
Cook at 115°C and pour over the egg yolks.
Beat until you obtain a ribbon. Add the Crème de Cassis de Dijon.
Beat the single cream until it becomes frothy.
Mix the pâte à bombe and the whipped cream.
Fill the rhodoïd tubes. Push firmly down and place in the freezer.

Biscuit twists :
Mix 50 g creamed butter, 125g of sugar, 30g of flour, 60g de nectar de Bourgogne. Cook on a silpat at 200°C until light brown.
Allow to cool and roll round a tube with a diameter of 6cm.