Strawberry and Lemon Parfait by Mikkeline "Smovs" Rasmussen

Strawberry and Lemon Parfait
by Mikkeline “Smovs” Rasmussen


For the Parfait:
– 75 g egg yolks
– 75 g sugar
– 2.5 dl cream
– 1 lemon
– 1 vanilla bean
– 1.5 gelatine leaves

For the Tart Dough:
– 62.5 g butter
– 125 g flour
– 35 g powdered sugar
– 0.5 g fine salt
– 0.5 egg

For the Praline:
– 90 g hazelnuts
– 160 g sugar

For the Strawberry Compote:
– 500 g fresh strawberries
– 50 g sugar
– 1 lemon

For the Tuille:
– 50 g butter
– 50 g egg whites
– 50 g sugar
– 50 g flour

For the Meringue:
– 46 g strawberry syrup (from compote)
– 80 g sugar
– 46 g egg whites
– 36 g sugar

For the Garnish:
– 100 g fresh strawberries cut into small cubes
– Purple plum blossoms
– Purple carnations
– Gold glitter spray (for the butterfly)


Whisk egg yolks, sugar, and vanilla until light and fluffy. Soak gelatine in cold water. Whip the cream to soft peaks. Put 1 tbsp of cream into a small saucepan, warm it with the gelatine and vanilla beans until melted. Grate the lemon and add to the cream. Mix the melted gelatine into the egg mixture, fold in the cream, then pour into quenelle silicone molds. Freeze overnight or until solid.

Tart Dough:
Combine all ingredients, knead together, and chill. Roll thin and place in tart molds. Brush the tarts to get a sharp edge. Preheat the oven to 180°C and bake for 10 minutes until golden.

Preheat oven to 180°C, roast the hazelnuts until brown. Put sugar in a saucepan with a little water, melt until the sugar turns brown, pour over the warm nuts, then spread on a baking paper and freeze. Once cooled, blend in a food processor until the mixture thickens, season with Maldon salt, then put in a piping bag.

Strawberry Compote:
Combine strawberries, sugar, and lemon juice in a saucepan and heat gently. Once the sugar has dissolved, grate the lemon zest into the mixture, strain the mixture and save the liquid. Blend and put it in a piping bag.

Melt the butter and mix with the other ingredients, then chill. Preheat the oven to 160°C, spread the mixture on silicone molds, and bake for 5-6 minutes.

Bring the strawberry syrup and 80 g sugar to a boil until the thermometer reaches 120°C. Meanwhile, whisk egg whites and 36 g sugar until fluffy. Pour in the hot sugar mixture and whip until thick.

Cut the fresh strawberries into small cubes, prepare the purple plum blossoms, purple carnations, and spray the butterfly with gold glitter.

Chef : Mikkeline Rasmussen

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