LEMON MYRTLE PARFAIT WITH BUTTER CRUMBLE

Serves 4 (See photograph, page 103)

1 cup caster sugar

8 egg yolks

1 tablespoon lemon juice

1 cup crème fraîche

1 tablespoon vanilla essence

1 teaspoon ground lemon myrtle, plus extra to dust*

⅔ cup pure cream

250g small strawberries, sliced

BUTTER CRUMBLE

75g butter

½ cup plain flour

½ cup almond meal

¼ cup brown sugar pinch of salt Grease a 7cm deep, 20cm x 10cm loaf pan. Line base and 2 opposite sides with baking paper, allowing it to overhang. Place sugar, egg yolks and lemon juice in a large heatproof bowl and set over a saucepan half-filled with simmering water (make sure bowl doesn’t touch water). Whisk for 5 minutes or until thick and fluffy. Remove from heat and whisk for a further 2 minutes or until mixture begins to cool. Stir in crème fraîche, vanilla essence and lemon myrtle. Using a balloon whisk, whisk cream in a bowl until soft peaks form. Add cream to crème fraîche mixture and gently fold until just combined. Pour mixture into prepared pan and smooth surface. Place parfait in freezer overnight to freeze. To make butter crumble, preheat oven to 180°C. Line a baking tray with baking paper. Place butter and flour in a food processor and process until mixture resembles breadcrumbs. Add almond meal, brown sugar and salt, and pulse until combined. Spread mixture over prepared tray and bake for 12–15 minutes or until golden and cooked. Set aside to cool completely. Turn parfait onto a chopping board lined with baking paper and cut into 2cm-thick slices. Place parfait on plates and top with strawberries. Spoon butter crumble next to parfait and dust with extra lemon myrtle to serve. NOTE Leftover butter crumble can be stored in an airtight container in the refrigerator for up to 2 weeks. *Available at specialty spice outlets and delicatessens.

“I really enjoy the craft of making bread and pastries — I like the artisan style of cooking.”