- 75g meringue nests (5 nests)
- 450ml double cream, chilled
- 1 tbsp caster sugar
- 1 lemon, zested
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2-3 tbsp gin or vodka
Gin has enjoyed a huge revival recently. It's usually served alongside tonic water (a…
- 5 tbsp of lemon curd, plus extra to drizzle
Line a 20cm round tin, preferably loose-based, with cling film, using more than one piece if necessary to cover the bottom and up the sides, and pop in the freezer.
Roughly break up the meringues with your fingers into a bowl, aiming for nothing bigger than a golf ball.
Put the cream and sugar in a large bowl and whisk until starting to stiffen. Stop when it looks floppy, like Greek yogurt.
Grate over the lemon zest and sprinkle over the gin and meringue rubble. Use a large spoon or spatula to fold the cream up, over and round, until just combined.
Stir the lemon curd so it's gloopy rather than firm; if it remains too thick, dilute with a tsp of gin. Dollop over the surface of the cream. Take your spoon and fold it in, turning the bowl as you do so – no more than a dozen folds, so the curd forms streaks. Spoon gently into the tin and freeze for at least four hours. Once firm, cover with cling film.
About 10-20 mins before serving, remove the parfait from the freezer, invert onto a plate, peel away the cling film, and return right-side-up, at room temperature. Serve in wedges with lemon curd drizzled over and the fruit on the side.