Hit the Spot: Mickael Weiss’ blackberry & vanilla parfait

MICKAEL WEISS’ BLACKBERRY AND VANILLA PARFAIT

Blackberry and Vanilla Parfait with Violet Sorbet

Ingredients

Meringue

150g egg whites

300g caster sugar

Parfait mix

350g egg yolks

50g sugar

350g sugar and water

1400g whipped double cream

400g blackberry puree

Violet sorbet

1200ml water

700g sugar

50g blackberry puree

lemon juice

violet essence

Method

Meringue

Step 1: Pipe the meringue in spirals with a 9mm plain nozzle 5.5mm diameter and bake at 100° for 120 mins

Pate a bombe

Step 2: Whip the 50g of sugar and yolks together.

Step 3: Heat the sugar and water to 118° and slowly pour over the egg mixture.

Blackberry parfait

Step 4: Mix 900g of the parfait mix with the blackberry puree

Vanilla parfait

Step 5: Add 1 vanilla pod and essence to 1100g of parfait mix

Finish

Step 6: Spread a fine layer of italienne meringue with a palette knife on the acetate

Step 7: line the ring with the meringue facing in

Step 8: fill a third of the ring with vanilla parfait

Step 9: place the sponge, soaked in violet syrup and then finish with the blackberry parfait and top with the dried meringue

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