Make homemade ice cream without an ice cream maker with this recipe for cherry parfait, perfect for summer: a fresh and light dessert to end a meal on a fruity note.
Pit the cherries. Pour the lemon juice, water, and sugar over them and simmer on low heat for 10 minutes. Blend and set aside to cool.
Whip the liquid cream into a soft whipped cream and set aside in the fridge.
Heat 120 g of sugar and 3.5 cl of water in a saucepan. Start whisking the eggs when the sugar reaches 110ºC. Pour the cooked sugar at 118ºC onto the eggs and continue whisking until completely cooled.
To finish, mix the cream, the eggs, and 250 g of sauce. Pour into molds and let set in the freezer for at least 6 hours. Unmold and serve immediately.
0 servings
6
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