Country Style - - COUNTRY CHEFS -

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


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.”

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.