melhores cassinos com bônus:speedbets

T his is a creative way 🌞 to use up egg whites that isn't a pavlova. And it includes blackberries, which I always think are one of 🌞 the last gifts of summer. This blackberry parfait is strikingly beautiful, so much so that it can be served simply 🌞 on its own (either in scoops, or set in a loaf tin and sliced) or with a few extra fresh 🌞 blackberries on the side for sharpness and a plate of these thyme shortbreads.

🌞 Parfait de blackberries con cortadas de tomillo

You will need a sugar thermometer for this 🌞 recipe.

Prep: 25 min 🌞
Cook: 35 min 🌞
Chill/rest: 20 min 🌞
Freeze: Overnight
🌞 Serves: 6

🌞 For the parfait
150g blackberries
🌞 90g egg whites (from 3 medium eggs) 🌞
160ml double cream
150g 🌞 caster sugar

For the thyme biscuits (makes 12)
🌞 280g plain flour
🌞 A pinch of flaky salt 🌞
120g salted butter 🌞 , cold and cubed
130g 🌞 caster sugar , plus more to finish 🌞
3 sprig s of 🌞 thyme , leaves only
🌞 2 egg yolks
12 skin-on almonds
🌞 Fresh blackberries , to serve

Blend the blackberries 🌞 until smooth (it's fine to keep the seeds in). In the bowl of a stand mixer (or using a bowl 🌞 with an electric whisk), whisk the egg whites until frothy and thick. Whip the double cream in a separate bowl. 🌞

In a small saucepan, warm the caster sugar with 70ml water. When the syrup reaches 🌞 115C, quickly go back to the egg white bowl and whip again at high speed. When the syrup reaches 121C, 🌞 carefully pour it down the side of the bowl into the egg whites (avoid pouring it on to the whisk), 🌞 then whisk again until the mixture has cooled. You have now made Italian meringue.

In 🌞 a large bowl, fold together the blended blackberries, the Italian meringue and the whipped double cream a third each at 🌞 a time, until completely combined. Pour the mixture into a container with a lid and freeze overnight.

🌞 For the shortbread, heat the oven to 180C (160C fan)/350F/gas 4. Line a baking tray with greaseproof paper. 🌞

In a bowl, combine the plain flour and salt. Using your fingers, rub in the 🌞 butter until the mixture resembles breadcrumbs. Stir in the caster sugar and thyme leaves, followed by the egg yolks. Bring 🌞 the dough together with your hands, adding a splash of water if needed.

Rest the 🌞 dough in the fridge for 20 minutes, then divide it into 12 equal pieces and rolling each one into a 🌞 small ball. Arrange these spaced out on the prepared baking tray, press an almond into the middle of each one, 🌞 and sprinkle with a little sugar. Bake for 20 minutes, or until golden brown. Cool completely.

🌞 Serve a scoop of blackberry parfait with a shortbread alongside, and garnish with fresh blackberries.