Blueberry Parfait
As the blueberry purée blends with the cream, its aroma immediately evokes summer memories. The origin of the parfait dates back to 19th-century France, where it was served as the conclusion of elegant meals. The blueberry version has become particularly popular in Scandinavian and Northern European cuisines, where berries traditionally play an important role. The secret to the creamy texture is the harmony of well-whipped cold cream and freshly strained fruit purée. Tip: You can also layer the cream and fruit purée when spooning into glasses for a more visually appealing dessert. Perfect for a summer garden party or as the finale of a special Sunday lunch.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the blueberries under cold water, then pat them dry with paper towels. Ensure no stems or leaves remain.
2
Place the blueberries in a blender and purée until smooth. If you prefer a smoother texture, strain the purée through a fine-mesh sieve to remove the skins.
3
In a mixing bowl, whip the well-chilled heavy cream until stiff peaks form. TIP: For perfect whipped cream, refrigerate the cream for at least 1 hour beforehand and use a cold bowl for whipping.
4
In another bowl, combine the sweetened condensed milk, vanilla extract, sugar, and blueberry purée until you have a completely smooth mixture.
5
Gently fold the whipped cream into the blueberry mixture. Use careful movements to avoid deflating the cream, ensuring a light and airy parfait.
6
Pour the mixture into glasses or a larger mold. Smooth the top, cover with plastic wrap, and place in the freezer for at least 4-6 hours, or preferably overnight.
7
Remove from the freezer 5-10 minutes before serving to allow it to soften slightly. Garnish with fresh blueberries (without stems or leaves) and a dollop of whipped cream.
