Lemon parfait
125 g of almond milk
40 ml of water
100 g of egg yolks
2 g of gelatin
50 ml of Tahiti lemon juice
450 g of fresh heavy cream
Raspings from 2 lemons
Frozen fig jam
500 g of figs
250 g of almond flour
Meringue
200 g of egg whites
180 g of almond flour
180 g of confectioner's almond flour
Lemon parfait
125 g of almond milk
40 ml of water
100 g of egg yolks
2 g of gelatin
50 ml of Tahiti lemon juice
450 g of fresh heavy cream
Raspings from 2 lemons
Frozen fig jam
500 g of figs
250 g of almond flour
Meringue
200 g of egg whites
180 g of almond flour
180 g of confectioner's almond flour
Lemon parfait:
(1) Make a syrup with water and almond milk
Cook to the caramel stage
Beat the egg yolks in a blender and incorporate the syrup with the blender running
Add gelatin, lemon juice, and lemon raspings
Beat the heavy cream until stiff and mix everything together
Place in molds with fig jam and refrigerate for 30 minutes to set
Frozen fig jam:
Cook the figs with almond milk until gel-like
Let cool and use in assembly
Meringue:
Beat egg whites until fluffy with almond flour for 10 minutes
With a spatula, add confectioner's almond flour
Place in piping bag to form disks for serving as base for parfait
Bake in oven for an hour
Acompanhamento:
Cut a fig into 4 pieces
Bake on parchment paper
(2) Flambé with Calvados
Assembly of the plate:
(3) Place the parfait over meringue and arrange the fig pieces alongside.