Sunday, August 7, 2011

Lemon Meringue Parfait with Berry Sauce


Diarmuid and I were married an unbelievable 11 years this Friday. My wedding day seemed like it was only a few years ago but when I considered all that has happened in those 11 years I nearly consider it as being longer. I was a mere twenty two year old when I walked up the aisle, which when I think of it seems so young but I was neither indecisive or immature. I knew exactly what I wanted and top of my list was to get married to this man that I loved so dearly and start our life together. Like all marriages we've had plenty of ups and downs but together we certainly make a good team. One thing we do share is the love of good food and that's something that makes my time in the kitchen worthwhile! I was making some Noodle Soup for our anniversary dinner Friday evening and for dessert I made this delicious Lemon Meringue Parfait. A quick and easy dessert perfect for entertaining.





This is such an easy dessert to prepare made with just a few ingredients. I love lemon curd and have many uses for it in baking. Before making this I was unsure if it would freeze well or if it would crystallize but it remained smooth and added a lovely zestiness to what would otherwise be a frozen eton mess.  Last Winter when I was devising my recipes for my Christmas Course I wanted to offer as many 'make ahead' dishes as possible and this was one dessert that I included. This is a perfect stress free dessert as it will happily sit in the freezer for a week or so before serving and then the addition of the coulis and raspberries makes it look that bit more impressive.

Lemon Meringue Parfait with Berry Sauce

Ingredients
250ml cream, whipped
6 meringues, crushed into pieces
200g (18oz) raspberries, quartered
4 tablespoons lemon curd

To Serve
Raspberries
Raspberry coulis

Method
  1. Line 6 ramekin with double cling film. Whip the cream till thick then fold in the remaining ingredients.
  2. Freeze in the ramekins or a bowl/ an ice-cream container or a cling film lined loaf tin.
  3. Take out of the freezer 10 minutes before serving. When serving drizzle with some coulis and serve with some fresh berries.


8 comments:

Sue/the view from great island said...

This looks amazing. I'm a huge fan of lemon curd and I'm always looking for excuses to make it. The raspberries make the whole thing look very glamorous. Happy anniversary!

WiseMóna said...

Oh yum! Happy Annivrrsary to you both. I love the photo and the dessert looks lovely too.

Simply Homemade said...

Congratulations on your anniversary, your photo is stunning :) Like you I was 22 when I got married 11 years ago this September and I also think I must have seemed so young when I got married but I would do it all again in a heartbeat.

Your dessert sounds delicious, I love the combination of lemon & raspberries. I hope you enjoyed your anniversary dinner :)

Nicola

Nessa Robins said...

Well Sue this is a lovely way to use up a little lemon curd.
Thanks Mona :)
Wow Nicola we certainly have a lot in common! You didn't train as a nurse did you?? Thanks for your lovely comment :)

Simply Homemade said...

LOL! No, I didn't train as a nurse!

Nicola :)

Aoife Mc said...

Happy Anniversary to you both! Looks like you had a lovely pudding to celebrate :)

Nessa Robins said...

Thanks Aoife :)

Nessa Robins said...
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