Blackberry Parfait With Almond And Shortbread Crust - cooking recipe

Ingredients

2 medium eggs
40 g icing sugar
2 tbsp hot water
250 g blackberries
2 tbsp lemon juice
400 g whipping cream
75 g shortbread
50 g almond flakes
40 g unsalted butter
75 g white chocolate, broken into pieces

Preparation

Whisk eggs, powdered sugar and 2 tbsp hot water over a hot water bath until thick and creamy. Remove from heat and whisk until cool. Puree blackberries and lemon juice. Add egg mixture. Whip 1 1/4 cups heavy cream until stiff then fold in. Transfer to a 10 x 4 1/2 inch loaf pan lined with plastic wrap and freeze for 30 mins.
Meanwhile, combine shortbread crumbs and almonds. Melt butter and coat crumbs. Gently press onto the chilled parfait. Freeze for at least 5 1/2 hours, or overnight.
To serve, heat remaining cream and chocolate until melted then set aside to cool. Remove parfait from freezer, remove from loaf pan and place on a serving plate, crust-side down. Pour melted chocolate over parfait and serve.