Two-thirds cup sugar
One-fourth cup water
6 eggs
One cup blackberry puree
One cup heavy cream, whipped in a chantilly or 1 can of sweetened condensed milk, or 1 cup long-life cream
Two-thirds cup sugar
One-fourth cup water
6 eggs
One cup blackberry puree
One cup heavy cream, whipped in a chantilly or 1 can of sweetened condensed milk, or 1 cup long-life cream
Mix the sugar with the water
Bring to a boil
Let it simmer for 7 minutes
While this is happening, beat the eggs until they thicken
Add the hot mixture to the eggs slowly, beating continuously until the mixture cools
Add the blackberry puree (which can be made by boiling fresh or frozen blackberries with sugar and then blending them, or using dried blackberries and a food processor)
Mix well
Add the whipped cream and mix carefully
Place in a serving dish that can go to the table, or a 20 cm diameter cake pan, and refrigerate until firm
Dust with confectioner's sugar before serving
NOTE: If using a large can of condensed milk, decorate the parfait with any remaining blackberries.
