Serves 4-5

Ingredients

½ gelatine sheet (titanium grade)
3 egg yolks
40g caster (superfine) sugar
Seeds of 1 vanilla bean
100g white chocolate
220ml thickened (whipping) cream
20ml orange blossom water

Method

Line a 15 x 30cm cake tin with baking paper.

Soak the gelatine in cold water to soften.

Combine the egg yolks, sugar and vanilla seeds in a heatproof bowl and whisk over a saucepan of simmering water until fluffy to make a sabayon. Add the white chocolate and whisk until melted. Squeeze the excess water from the softened gelatine, add it to the sabayon and stir until dissolved and well combined.

Whip the cream until medium peaks form, then fold the cream into the sabayon, followed by the orange blossom water.

Pour the parfait mixture into the cake tin and freeze overnight. Line a tray with baking paper. Remove the frozen parfait from the tin and cut it into four or five even rectangles. Place the parfait slices on the tray and return them to the freezer to firm up.

Using a 6cm round cutter, cut four or five circles out of the parfait. Working quickly, use a 2cm round cutter to remove the centre of each parfait circle. Return the parfait rings to the freezer until ready to serve.

Notes: Add the finely grated zest of one orange and/or some finely chopped orange segments to the parfait mixture for extra texture. You can serve the parfait in slices if you don’t want to make ice-cream sandwiches.

To make the lime curd

Ingredients

100ml lime juice
Finely grated zest of 1 lime
65g unsalted butter
4 eggs
100g caster (superfine) sugar

Method

Combine the lime juice, lime zest and butter in a saucepan. Cook over medium heat until simmering. Meanwhile, whisk the eggs and sugar in a heatproof bowl until fluffy.

Whisk the hot lime and butter mixture into the egg mixture. Place the bowl over a saucepan of simmering water. Cook, stirring once every couple of minutes, until the mixture has thickened.

Transfer the hot lime curd to a jug and blend with an immersion blender until smooth. Pass the lime curd through a fine sieve and store it in a container in the fridge overnight.

To make the almond sablé

Ingredients

105g unsalted butter
80g caster (superfine) sugar
80g almond meal
200g plain (all-purpose) flour
2 pinches of salt
1 egg

Method

Preheat the oven to 170°C.

Combine the butter, sugar, almond meal, flour and salt in a mixer fitted with the paddle attachment. Mix on medium speed until a sandy texture is formed, then add the egg and mix until a dough is formed.

Roll out the dough between two sheets of baking paper until it is
1–2mm thick. Transfer the paper and dough to a baking tray, then remove the top sheet of baking paper.

Bake the sablé for 15–17 minutes or until golden brown. Remove from the oven and immediately cut out eight or 10 rounds using a 6cm (2½ inch) round cutter. Allow the sablé to cool before separating the rounds from the excess sablé. Store the sablé rounds in an airtight container.

Note: Be sure to cut the sablé rounds as soon as the sablé comes out of the oven, otherwise it won’t be possible to cut. You can reserve the excess sablé to make a cheesecake base. It can be frozen for 3–4 months.

From The Dessert Game by Reynold Poernomo (£18.99, Murdoch Books) out now

3 frozen parfait summer dessert recipes that make great ice cream alternatives