Damson Parfait with Olive Oil and Thyme Sable
I have had the privilege to use the previous models of the Thermomix in the superb professional kitchens that I have worked in the past. The rediscovery of the Thermomix (TM) and the sublime TM31 model was a true revelation, so much so, that I acquired one for home use. As a matter of fact we have two in our household. My TM31 travels everywhere with me, it provides that extra pair of hands.
The TM31 is the best machine for the job when making purees. The smooth and ultra fine results deliver a puree with quadruple the impact in flavour. The incredibly fast rotation of the blades which work at four different angles means that the job gets done in a fraction of the time and prevents bruising and oxidisation of the produce, hence the extension and expansion of flavour. Cooking directly in the TM bowl not only saves time at all different levels but also saves in resources and your yield is greater as you do not need to transfer the same ingredients twice or three times over. When I think in Thermomix terms I think in seconds not minutes, this reflects the speed that it operates at.
The discovery that I do not need to cut and stone the damsons was a serious time saving find. The trick to prevent the puree from being bitter is to make sure you use the reverse blade setting at a very low speed. The blades will only be used to stir the damsons whilst cooking the puree, you are left with a puree packed with pectin. All you need to do is pass the puree through a fine sieve and then discard the stones. Easy!
Making parfaits has and will always be a lengthy and complicated process. I have made this whole dish using the TM31 in half the time it would have taken without the machine and used only a third of the amount of dishes. The sabayon is perfect, better than using a double boiler as you can control the cooking time and temperature to perfection.
The consistency that the Thermomix offers is invaluable to any kitchen.
- 550g Whole Damsons
- 50g Caster Sugar
Wash and drain the whole damsons.
Using the built in weighing scales weigh the damsons and sugar directly into the TM Bowl. Set the timer to 15 minutes at 100°C, speed 1 reverse blade.
Pass the damson puree through a sieve to remove the stones. Discard the stones and return the puree to the jug. Blend the puree until smooth for 30 seconds speed 10.
Transfer the puree to a clean container and cool over ice.
- 80g free range egg yolks
- 75g egg whites
- 50g cold water
- 180g caster sugar
- 250g Damson Puree
- 250g Double cream
Line a 9 “ x 13 “ metal baking tray with a double layer of cling film, smooth the air bubbles out and place the baking tray in the freezer to chill.
Using the built in weighing scales weigh the egg yolks, 100g of the sugar and the water directly into the TM bowl and insert the butterfly whisk securely. Set the timer to 15 minutes at 70°C, speed 4, cap on.
Once the sabayon is cooked, remove the cap and set the timer for 15 minutes, speed 3 to cool the sabayon.
In a second TM bowl using the built in weighing scales weigh the cream and damson puree directly into the TM bowl, insert the butterfly whisk securely. Set the timer to 50 seconds, speed 4 to semi whip the cream. Set the semi whipped cream aside.
In a clean TM bowl using the built in weighing scales weigh the sugar, grind the sugar to a powder for 30 seconds speed 10, transfer the sugar to a small clean bowl.
In the same sugary bowl using the built in weighing in scales weigh the egg whites directly into the TM bowl, insert the butterfly whisk securely. Set the timer to 2 minutes speed 4; add the powdered sugar during the last 30 seconds. Set the timer for a further 3 minutes speed 4 to whip the meringue to soft peaks.
Transfer the sabayon to a clean large mixing bowl and gently fold the semi whipped cream in using long gentle folding motions.
Fold the meringue in and pour the parfait mixture aboutb2cm deep into the prepared chilled lined tray.
Place the parfait in the freezer for a minimum of 6 hours.
Line a flat baking sheet with cling film and place the tray in the freezer.
Once the parfait is frozen solid use a 60mm round cutter dipped in hot water (not boiling) to cut 14 60mm rounds x 20mm, place them on the chilled lined tray, return to the freezer until ready to serve.
Olive Oil and Thyme Sable
- 250g plain flour
- 150g unsalted butter
- 40g extra virgin olive oil
- 100g caster sugar + extra for dusting
- 2 medium free-range egg yolks
- Zest and juice of one lemon
- 1tsp thyme leaves
- Pinch of salt
Using the built in weighing scales weigh the sugar directly into the TM bowl and grind the sugar for 30 seconds on speed 10.
Weigh the oil, lemon zest, lemon juice and butter directly into the TM bowl using the built in weighing scales. Blend 45 seconds on speed 10.
Add the egg; blend on for 10 seconds on speed 10.
Scrape the sides down, add the flour using the built in weighing scales. Incorporate the flour by blending the mixture for 20 seconds speed 6.
Fold the thyme leaves in for 10 seconds speed 4.
Transfer the soft dough to parchment paper, press the dough flat and refrigerate for 2 hours.
Roll the dough between tow sheets of parchment paper 2mm thick. These biscuits are very fragile and light; as soon as the mixture comes back to room temperature it will melt. Return the thin sheets of rolled out biscuit dough to the fridge to set.
Preheat the oven to 200°C.
Remove the one side of the parchment paper and place the biscuit dough on the parchment paper on a baking sheet in the preheated oven, bake for 5 minutes.
Remove the tray from the oven and immediately cover the top of the biscuit with caster sugar, dust with your hand to get a even spread then cut the hot biscuit with a 60mm round cutter, the same size as the parfait.
Transfer the fragile biscuits to a cooling rack to cool and crisp completely.
Should be sufficient for 14 portions however these biscuits are very fragile so add 10 % extra for the broken ones. This mixture should comfortably make this amount plus extra.
Keep the biscuits in an airtight container until you are ready to assemble the dish.
Damson and Sloe Gin Drizzle
- 90g Damson puree
- 40g sloe gin
Mix the two ingredients together and set aside.
Thyme Infused Oil
- 10g fresh lemon thyme
- 30g extra virgin olive oil
Place the thyme and oil into a clean vacuum bag and seal on hard vacuum.
Half fill the TM bowl with water insert the TM insert steamer basket and place the vacuum bag inside, close the lid and set the timer to 15 minutes at 100°C.
Cool the thyme oil in ice water, set aside until needed.
Assembly per portion
- 3 whole blackberries
- ½ fresh damson
- 1 tbs lemon stock syrup
- Fresh lemon thyme flowers and leaves
- ½ tsp blackcurrant powder
- ½ tsp caster sugar
- A few drops of the chilled thyme oil
- 2 olive oil and thyme sable
- 1 prepared frozen parfait
- 1tsp damson and sloe gin drizzle
- 1 chilled serving plate
Make a salad with the blackberries and damsons; mix with the lemon stock syrup.
Garnish the chilled plate with the damson and sloe gin drizzle and arrange the blackberry and damson salad on the plate, dash a few drops of thyme oil and scatter the thyme flowers and leaves.
Mix the blackurrant powder and sugar.
Sandwich the parfait between the two sable biscuits; roll the exposed parfait exterior in the blackcurrant sugar.
Place the parfait in position on the chilled plate and sprinkle a little of the blackcurrant sugar to finish the dish off.