Fresh, beautiful and a cinch to make in advance, these charming parfaits can be served straight out of the refrigerator when entertaining. Present them in the Schott Zwiesel Goblet.
3 egg yolks
1 cup granulated sugar
¾ cup fresh lemon juice
a pinch of kosher salt
½ cup cold, unsalted butter, cut into ½-inch cubes
1 cup cold heavy cream
3 tablespoons powdered sugar
2½ cups fresh blueberries, picked over
2½ cups fresh raspberries
3 to 4 tablespoons granulated sugar
6 mint leaves for garnish
Preparation:To make the lemon curd:
Whisk together the eggs, egg yolks and granulated sugar in the top pan of a double boiler or in a medium metal bowl until well mixed. Set over a saucepan filled with two inches of simmering water over medium heat. Add the lemon juice and kosher salt. Cook, whisking constantly, until thickened, 7 to 10 minutes. Remove from the heat and whisk in the butter until smooth.
Using a rubber spatula, scrape the mixture into a medium-mesh sieve set over a bowl. Strain the mixture into the bowl, pressing with the back of the spatula. Cool slightly at room temperature, then refrigerate until firm, at least one hour.
Combine the cream and powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until soft peaks form, about one minute. The cream should slowly fall forward when lifted with a whisk. Alternatively, use an electric hand mixer. Fold half the whipped cream into the chilled lemon curd, then fold in the remaining cream. Refrigerate until ready to assemble.
To prepare the berries:
Just before assembling the parfaits, gently toss the blueberries, raspberries and three tablespoons of the granulated sugar in a medium bowl. Add the remaining tablespoon of sugar if necessary, depending on the sweetness of the berries.