Sheep’s Milk and Strawberry Parfait with Pistachio Nuts
The best ice cream I have ever eaten was made of sheep’s milk and strawberries from the Tal-Karmnu farm outside Valletta (the capital of Malta). The local strawberries overwhelmed me through the creaminess, and just like that, on a stone wall under the pelting heat, I realised I had eaten 500 ml of ice cream. I have developed this recipe – an ode to their magnificent product – as a parfait, because not everyone owns an ice cream maker.
Ingredients 8
4 eggs, separated
165 g sugar, divided
750 ml sheep’s milk
1 tsp natural vanilla extract
250 g strawberries, finely diced
200 ml pouring cream, whipped
To Serve
2 tbsp pistachio nuts, lightly toasted, chopped
250 g strawberries, halved
1 tbsp honey
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Method 6
Whisk the egg yolks with 1/2 cup of sugar in a medium saucepan, then whisk in the . Place over a medium heat and stir almost constantly. Allow the mixture to heat and then thicken to a light custard (you should be able to draw a line through the custard on the back of a spoon without it running).
Strain the custard through a fine sieve into a large bowl. Whisk in the and set aside to cool to room temperature.
While the custard is cooling, finely dice 250 g of and whip the until soft peaks form.
Beat the egg whites to soft peaks in a medium bowl. Gradually rain in the remaining and beat to stiff peaks. Fold the through the cooled custard, followed by the egg whites. Now fold in the .
Line a loaf (bar) tin approximately 30 × 15 cm (12 × 6 in) with plastic wrap, and pour in the mixture. Freeze for at least 8 hours or overnight.
Lightly toast the in a dry frying pan. Cut the extra in half and place in a bowl. Drizzle with the and stir gently. Cut the parfait into slices and serve with the strawberries and a sprinkle of pistachio nuts.
