Mmm… this beautifully tangy little parfait is set off to perfection by the crisp chilli toffee. Easier than it sounds and a lovely grown up treat for the weekend.
Freezing time overnight - Serves 8
150 ml lime juice
135 g caster sugar
6 egg yolks
450 g crème fraiche
3 tbsp finely grated lime zest
225 g caster sugar
3/4 tsp dried chilli flakes
Put the lime juice and sugar in a small saucepan and bring them to the boil. Boil for 3 minutes until the mixture forms a thick, clear syrup.
Meanwhile, whisk the egg yolks with an electric mixer until they have doubled in size, then slowly pour the hot syrup over the yolks, whisking continuously. Continue to whisk until the mixture has cooled.
Lightly fold the crème fraîche and lime zest into the mixture, then pour it into 4 small moulds. Cover with cling film and freeze overnight or until set.
To make the chilli toffee, line a small baking tray with baking parchment.
Put the sugar and chilli flakes into a small saucepan and warm over a low heat until the sugar melts. You may need to swirl the sugar over the base of the saucepan to help it melt, but don’t stir it with a spoon. When the sugar has melted completely and has turned a golden-brown toffee colour, remove it from the heat and pour it into the lined baking tray. Tip the tray a little to ensure the toffee coats the tray evenly and thinly. Leave the toffee to set, and then break it into shards.
To serve, remove the lime parfaits from the freezer and drop tem into a container of hot water for a few seconds to loosen the edges, run a warm knife around the inside of the moulds.
Turn them out on to chilled plates and top with shards of the chilli toffee.