Former Royal Chef Shares Lemon Meringue Parfait For The Queen's Platinum Jubilee
64.7 هزار بار بازدید -
2 سال پیش
-
I made this absolutely delicious
I made this absolutely delicious dessert for The Queen and her guests during the summer months and wanted to share with you for Platinum Jubilee. It's the perfect 'Street Party Celebration Dessert' that will not only wow your family and friends on the day but also all through the summer months when you are entertaining al fresco or for pool parties.
It's citrusy, lighter than ice cream and sliced straight fro the freezer where it will keep for three months so you can slice away to order.
Link to Eating Royally, recipes and remembrances from a palace kitchen... https://eatingroyally.square.site
Link to my favorite Mercer knives... https://amzn.to/3m0FUWR
Link to my Buckingham/Balmoral/Kensington Seasonings... https://eatingroyally.square.site
Link to store bought meringues ... https://amzn.to/3lYzSWH
Check out my Dallas Based Catering Company 'Eating Royally' for Your Next Event!
https://eatingroyally.com
Don't forget to follow me on Instagram for foodie tips and more recipes.
https://www.instagram.com/darren_mcgr...
Lemon Meringue Parfait
Makes 8 portions
8oz granulated sugar
6 lemons
10 egg yolks
1 pint heavy cream
a few drops of yellow food color
store bought meringues (crumbled)
Zest and juice the lemons and add to a heavy based pan with the sugar. Stir and boil for 3-4 minutes to make a syrup. Keep warm.
Whip the cream until stiff and add a few drops of yellow food color. Set aside.
Whip the egg yolks until they double in volume. Slowly whisk in the syrup. Add the cream to the egg mix and whisk until smooth.
Fold in the meringues and pour into a plastic wrap lined terrine mold or a loaf tin or a muffin tin for individual parfaits and freeze for at least 24 hours or up to three months.
Remove from the freezer and slice onto a plate and serve with soft berries.
www.theroyalchef.com
It's citrusy, lighter than ice cream and sliced straight fro the freezer where it will keep for three months so you can slice away to order.
Link to Eating Royally, recipes and remembrances from a palace kitchen... https://eatingroyally.square.site
Link to my favorite Mercer knives... https://amzn.to/3m0FUWR
Link to my Buckingham/Balmoral/Kensington Seasonings... https://eatingroyally.square.site
Link to store bought meringues ... https://amzn.to/3lYzSWH
Check out my Dallas Based Catering Company 'Eating Royally' for Your Next Event!
https://eatingroyally.com
Don't forget to follow me on Instagram for foodie tips and more recipes.
https://www.instagram.com/darren_mcgr...
Lemon Meringue Parfait
Makes 8 portions
8oz granulated sugar
6 lemons
10 egg yolks
1 pint heavy cream
a few drops of yellow food color
store bought meringues (crumbled)
Zest and juice the lemons and add to a heavy based pan with the sugar. Stir and boil for 3-4 minutes to make a syrup. Keep warm.
Whip the cream until stiff and add a few drops of yellow food color. Set aside.
Whip the egg yolks until they double in volume. Slowly whisk in the syrup. Add the cream to the egg mix and whisk until smooth.
Fold in the meringues and pour into a plastic wrap lined terrine mold or a loaf tin or a muffin tin for individual parfaits and freeze for at least 24 hours or up to three months.
Remove from the freezer and slice onto a plate and serve with soft berries.
www.theroyalchef.com
2 سال پیش
در تاریخ 1401/03/10 منتشر شده
است.
64,794
بـار بازدید شده