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Parfait with blackberries

Parfait with blackberries, meringue, tarragon, and sorbet.

Fruit Herbs Sugar

Parfait with blackberries, tarragon

Debic's Culinary Team

Debic

Ingredients

Parfait

200 ml Debic Parfait

150 g clear coating jelly

100 g blackberry puree, Boiron

50 ml water

Meringue

150 g blackberry puree

25 g icing sugar

40 g albumin powder

2 g freeze-dried raspberry pieces

0.5 g tarragon powder

Tarragon syrup

30 g tarragon leaves

200 ml sugar water 1:1, cooled

Blackberry gel

200 g blackberry puree

100 g tarragon syrup

3 g agar-agar

Garnish

10 quenelles of red fruit sorbet

10 blackberries

10 freeze-dried blackberries

10 sprigs of fresh tarragon atsina cress

Debic products used

Parfait 1L

Preparation

Parfait

Beat the Parfait to medium peaks in a planetary mixer and transfer to a piping bag.

Pipe into silicone ring moulds and freeze.

Heat the neutral coating jelly together with the blackberry puree and water and dip the frozen parfait into it.

Immediately return to the freezer until ready to use.

Meringue

Weigh out the blackberry puree, icing sugar and albumin for the meringue and beat together in the planetary mixer.

Spread thinly using a mould on a silicone mat and sprinkle with the raspberry pieces and tarragon powder.

Dry at 40°C in the oven and store in a tightly sealed container with silicone beads.

Tarragon syrup

Blanch the tarragon leaves briefly in boiling water.

Cool down again in iced water.

Transfer together with the cold sugar water to the blender and blend well.

Pass through a fine sieve and store in a siphon.

Blackberry gel

Boil all ingredients together for 1 minute and leave to cool until completely set.

Blend in the blender to form a smooth gel.

Transfer to a piping bag.

Assembly

Cut the rings in half and arrange on plates.

Finish the dish with the meringue, gel, sprigs of green, blackberries, tarragon syrup and a quenelle of sorbet.

Fruit Herbs Sugar

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