Lemon parfait on a crunchy base with lemon sauce

Lemon parfait on a crunchy base with lemon sauce

Serves 5 1 hour + 6 hours in the freezer
Lemon parfait on a crunchy base with lemon sauce
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    • 3 egg yolks
    • 140 g Dansukker Light Muscovado Sugar
    • 200 ml whipping cream
    • 1 tsp Dansukker Vanilla Sugar
    • Juice of 1 lemon, preferably organic

    Almond and oat crunch

    • 45 g almonds
    • 75 g Dansukker Brown Sugar
    • 100 g butter
    • 30 g porridge oats
    • 1 1/2 tbsp plain flour
    • 2 Tbsp whipping cream
    • 2 tbsp Dansukker Organic Light Syrup
    • 1 pinch of salt

    Lemon sauce

    • 50 g butter
    • 85 g Dansukker Granulated Sugar
    • 2 tbs Dansukker Organic Light Syrup
    • Juice of 1 lemon, preferably organic
    • 100 ml whipping cream


    • Lemon balm

    Set the oven to 200°C.

    Whisk the egg yolks and muscovado sugar together in a bowl until light and fluffy. Whip the cream and add the vanilla sugar and lemon juice. Fold into the egg mixture.

    Divide the mixture in a silicone cup mould, or other mould of your choice. Put in the freezer for at least 6 hours.

    In the meantime make the almond and oat crunch. Finely chop the almonds and combine all the ingredients in a heavy-based saucepan. Bring to the boil, stirring constantly. Spread the mixture out on a parchment-lined baking sheet and bake for 5-8 minutes until the crunch is golden brown.

    Leave the crunch to cool and then break into pieces.

    Combine all the ingredients for the lemon sauce in a heavy-based saucepan and bring to the boil. Leave the sauce to simmer for about 5 minutes, stirring occasionally. Set aside to cool.

    Place a piece of crunch on a plate and remove the lemon parfait from the moulds. Place the parfait on the crunch and pour over a little of the lemon sauce. Sprinkle with small pieces of crunch and decorate with lemon balm.

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