Recipe: Blackberry parfait and lemon shortbread with blackberries
Galgorm Resort head chef Chris Bell serves up some great recipes to brighten up these gloomy January days.
What you'll need
For the parfait
4 egg yolks
2 whole eggs
½ pint of cream
1 punnet of blackberries
60g icing sugar
Rind of 2 lemons
Whisk eggs and yolks to full volume.
Boil sugar to soft ball and add to eggs while mixing; mix until cold
Fold in cream and blackberries. Freeze.
Beat butter & sugar.
Add flours and lemon rind. Chill and roll out.
Bake in oven for 170C/gas 3/325F for 12 minutes
Heat blackberries in a spoonful of sugar and then assemble as shown in the picture below.