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Mickael Weiss' blackberry and vanilla parfait

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As a preview to the world’s greatest restaurant festival - and as part of our food month this April - we have teamed up Taste of London to offer an exclusive recipe for stylist.co.uk readers every day this week.

Today Mickael Weiss, head chef of landmark London restaurant Coq d'Argent shares his recipe for blackberry and vanilla parfait with violet sorbet. Ideal for a large dinner party, read on for more mouth-watering detail....

Blackberry and Vanilla Parfait with Violet Sorbet

Ingredients

Meringue

  • 150g egg whites
  • 300g caster sugar

Parfait mix

  • 350g egg yolks
  • 50g sugar
  • 350g sugar and water
  • 1400g whipped double cream
  • 400g blackberry puree

Violet sorbet

  • 1200ml water
  • 700g sugar
  • 50g blackberry puree
  • lemon juice
  • violet essence

Method

Meringue

Step 1: Pipe the meringue in spirals with a 9mm plain nozzle 5.5mm diameter and bake at 100° for 120 mins

Pate a bombe

Step 2: Whip the 50g of sugar and yolks together.

Step 3: Heat the sugar and water to 118° and slowly pour over the egg mixture.

Blackberry parfait

Step 4: Mix 900g of the parfait mix with the blackberry puree

Vanilla parfait

Step 5: Add 1 vanilla pod and essence to 1100g of parfait mix

Finish

Step 6: Spread a fine layer of italienne meringue with a palette knife on the acetate

Step 7: line the ring with the meringue facing in

Step 8: fill a third of the ring with vanilla parfait

Step 9: place the sponge, soaked in violet syrup and then finish with the blackberry parfait and top with the dried meringue

Tickets are now on sale for the world’s greatest restaurant festival, Taste of London, which will return to London’s Regent’s Park between 21-24 June and celebrate the best of world class cuisine. To book tickets go to tastefestivals.com/london

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