227g (1 cup) heavy cream
133g (²∕3 cup) sugar
80g (4 medium) egg yolks
zest and juice (60g / ¼ cup) of 1 large lemon
pinch of salt
4 clementines, peeled and pith cut away
12g (1 tablespoon) caster sugar
12g (½ tablespoon) honey
In French, ‘parfait’ means perfect, which is what I think this dessert is: a frozen treat made with eggs, sugar, cream and a fruit flavouring. In this recipe it is made in a mold but it can also be layered in a glass with the compote or a fruit purée.
The sweet parfait filling can be frozen overnight or even a few days in advance. If serving it in glasses (which makes a really beautiful dessert), you’ll have to make the compote to layer with the parfait filling before popping the glasses into the freezer.
Naartjies or oranges can be substituted for the clementines, or berries can be used instead of citrus fruit. Instead of compote, you can make a fruit salad, cutting the fruit into very small pieces to serve. Scooping the pulp from fresh granadilla also makes a beautiful garnish.
Liezie Mulder is the co-owner and head chef of Knysna’s popular café and artisan bakery, île de païn. Liezie trained as a chef in the US, working under inspirational chefs in esteemed kitchens. It was here she met her life and business partner, master baker Markus Färbinger. Together, Liezie and Markus started île de païn on a wing and a prayer when they returned to Knysna in 2002. Local whispers soon spread about a small café on Thesen Islands offering the authentic coffee, croissants and sandwiches. île de païn has grown up and expanded, but stayed close to its roots. Liezie wrote her first recipe book “Café Food” in 2009 in a desire to share her passion for food and illustrate that marvelous dishes can be made at home by anyone.More About The Author
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