Mmm… this beautifully tangy little parfait is set off to perfection by the crisp chilli toffee. These make an impressive final flourish to any meal.

Serves
4

Preparation

15min

Cooking

10min

Skill level

Easy
By
Average: 2.7 (79 votes)
Yum

Ingredients

  • 100 ml lime juice
  • 90 g caster sugar
  • 4 egg yolks
  • 300 g crème fraiche
  • 2 tbsp finely grated lime zest

Chilli toffee

  • 150 g caster sugar
  • ½ tsp dried chilli flakes

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Freezing time overnight

Put the lime juice and sugar in a small saucepan and bring them to the boil. Boil for 3 minutes until the mixture forms a thick, clear syrup.

Meanwhile, whisk the egg yolks with an electric beater until they have doubled in size, then slowly pour the hot syrup over the yolks, whisking continuously. Continue to whisk until the mixture has cooled. Lightly fold the crème fraîche and lime zest into the mixture, then pour it into 4 dariole moulds. Cover with cling film and freeze overnight or until set.

To make the chilli toffee, line a small baking tray with baking parchment. Put the sugar and chilli flakes into a small saucepan and warm over a low heat until the sugar melts. You may need to swirl the sugar over the base of the saucepan to help it melt, but don’t stir it with a spoon. When the sugar has melted completely and has turned a golden-brown toffee colour, remove it from the heat and pour it into the lined baking tray. Tip the tray a little to
ensure the toffee coats the tray evenly and thinly. Leave the toffee to set, then break it into shards.

To serve, remove the lime parfaits from the freezer and run a warm knife around the inside of the moulds. Turn them out on to chilled plates and top with shards of the chilli toffee.

 

Recipes and images from The Hairy Bikers' Asian Adventure by Si King & Dave Myers (Weidenfeld & Nicholson, $39.99, hbk, available here

 

View recipes from Hairy Bikers' Asian Adventure.