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PARFAIT OF FINNISH BERRIES

Note that Finnish eggs are among the safest in the world to be eaten uncooked. To find out why, read here.

This parfait consists of three layers of different creamy berry flavours  —  cloudberry, cranberry and blackcurrant  —  and is a rather time consuming dessert to prepare. For a less laborious dessert, prepare the parfait by using one type of berry only instead of three, see a recipe for lingonberry or cranberry parfait.

200 ml cloudberries  —  fresh or frozen
200 ml cranberries  —  fresh or frozen
200 ml blackcurrants  —  fresh or frozen
600 ml sugar
600 ml cream
12 egg yolks
additional equipment:
cheesecloth
cylindrical parfait mould, about 1,3 - 1,5 l in capacity, preferably with a lid

The berries are first cooked into a thick syrup with the sugar. Start with the cloudberries: place the berries in a saucepan with 200 ml of the sugar. Crush the berries with a pounder, mix with the sugar and cook, covered, for 15 - 20 minutes on medium or low heat. Strain the liquid in a bowl through a fine cheesecloth, cover and let cool at room temperature. The liquid will thicken into a thick syrup as it cools down.

Whip 200 ml of the cream. Beat 4 of the egg yolks until pale and fluffy and gently combine with the whipped cream. Finally add the thick cloudberry syrup, mix thoroughly and pour in the bottom of a chilled parfait mould. Place the mould in freezer for 1 hour. Rinse and wash the cheesecloth thoroughly.

Meanwhile, prepare a syrup with the cranberries and 200 ml of the sugar following the instructions given above. Whip 200 ml of cream, combine with 4 beaten egg yolks and add the strained, chilled cranberry syrup. Mix and pour in the parfait mould, on top of the partly frozen cloudberry-cream mixture. Again, place the mould in freezer for 1 hour.

Repeat the above procedure with the blackcurrants and the remaining sugar, cream and egg yolks. Pour this mixture on top of the parfait mould, cover with a lid (or plastic wrap and foil) and freeze overnight. (Pour any leftover mixture into small individual dishes  —  disposable paper or plastic cups work fine here  —  and freeze.)

Remove the lid or the cover from the parfait mould. Unmould the parfait by dipping the mould upside down briefly into hot water. Quickly wipe the surface of the mould dry with a towel and turn it onto the serving plate: the parfait should easily slide out from the mould.

The mould may also be carefully warmed with a hairdryer to help to loosen the parfait. Serve the unmoulded parfait immediately or place it in freezer to wait for the serving time. Garnish the parfait with whole berries, whipped cream rosettes, chocolate shavings, etc.

Recipe source: adapted from "Karpalojäädyke" by chef Eero Mäkelä.


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