Lemon Parfait
Ingredients
- 3 tbsp Unsalted Butter 43 gms
- 3 tbsp Sugar
- 1/2 cup Graham cracker crumbs I used Digestive biscuit crumbs
- 1 tin (395 gms) Condensed milk
- 1/2 cup Fresh lemon juice refer notes
- 1 tbsp Grated lemon peel
- 1 cup Chilled whipping cream
Instructions
- Melt butter in heavy small skillet/saucepan. Once it is melted, add sugar and stir until bubbling, about 1 min. Mix in the biscuit crumbs. Stir until colour deepens, about 3 mins. Turn out onto a plate and let it cool completely.
- Stir condensed milk, lemon juice and lemon peel in a large bowl to blend. Using electric mixer, beat whipping cream in a medium bowl until firm peaks form; fold the whipped cream into the lemon mixture.
- Place 1/4 cup of lemon and cream mousse in the individual serving dish. Top each with 1 tbsp crumb mixture, then 1/4 cup of mousse. Top parfait with remaining crumb mixture. Refrigerate at least 1 hour.
Notes
If you dont like lemon flavour, you can try a coffee version. Use coffee instead of lemon juice and skip the lemon peel part.
For the coffee version, you can add 1/2 tbsp of instant coffee powder and 1/2 tbsp sugar to 1/4 cup of hot water. Dissolve it and let it cool. Continue with the rest of the recipe as mentioned. However, I havent tried it myself, so it's just a suggestion :)
This dessert has a very strong/sharp lemony flavour. If you dont like that sharp taste, I suggest you reduce the qty of lemon juice to half the qty mentioned in the recipe.
It's originally a Key lime parfait recipe, but I made with lemons. If you like lime, you can try it with that.
I felt the qty of biscuit crumbs was a bit less compared to the mousse qty. However I suggest you make the qty mentioned in the recipe first, but make sure you've the ingredients ready, if you want to make a bit extra. I used a pastry bag with a big plain piping tip to form the cream layer in the serving dish.
Make sure you dont overcook the biscuit crumbs, otherwise it may harden. The number of people that can be served depends on the size of the dish you are serving.
For the coffee version, you can add 1/2 tbsp of instant coffee powder and 1/2 tbsp sugar to 1/4 cup of hot water. Dissolve it and let it cool. Continue with the rest of the recipe as mentioned. However, I havent tried it myself, so it's just a suggestion :)
This dessert has a very strong/sharp lemony flavour. If you dont like that sharp taste, I suggest you reduce the qty of lemon juice to half the qty mentioned in the recipe.
It's originally a Key lime parfait recipe, but I made with lemons. If you like lime, you can try it with that.
I felt the qty of biscuit crumbs was a bit less compared to the mousse qty. However I suggest you make the qty mentioned in the recipe first, but make sure you've the ingredients ready, if you want to make a bit extra. I used a pastry bag with a big plain piping tip to form the cream layer in the serving dish.
Make sure you dont overcook the biscuit crumbs, otherwise it may harden. The number of people that can be served depends on the size of the dish you are serving.