T his is a creative way ♣️ to use up egg whites that isn't a pavlova. And it includes blackberries, which I always think are one of ♣️ the last gifts of summer. This blackberry parfait is strikingly beautiful, so much so that it can be served simply ♣️ on its own (either in scoops, or set in a loaf tin and sliced) or with a few extra fresh ♣️ blackberries on the side for sharpness and a plate of these thyme shortbreads.

♣️ Parfait de blackberries con cortadas de tomillo

You will need a sugar thermometer for this ♣️ recipe.

Prep: 25 min ♣️
Cook: 35 min ♣️
Chill/rest: 20 min ♣️
Freeze: Overnight
♣️ Serves: 6

♣️ For the parfait
150g blackberries
♣️ 90g egg whites (from 3 medium eggs) ♣️
160ml double cream
150g ♣️ caster sugar

For the thyme biscuits (makes 12)
♣️ 280g plain flour
♣️ A pinch of flaky salt ♣️
120g salted butter ♣️ , cold and cubed
130g ♣️ caster sugar , plus more to finish ♣️
3 sprig s of ♣️ thyme , leaves only
♣️ 2 egg yolks
12 skin-on almonds
♣️ Fresh blackberries , to serve

Blend the blackberries ♣️ until smooth (it's fine to keep the seeds in). In the bowl of a stand mixer (or using a bowl ♣️ with an electric whisk), whisk the egg whites until frothy and thick. Whip the double cream in a separate bowl. ♣️

In a small saucepan, warm the caster sugar with 70ml water. When the syrup reaches ♣️ 115C, quickly go back to the egg white bowl and whip again at high speed. When the syrup reaches 121C, ♣️ carefully pour it down the side of the bowl into the egg whites (avoid pouring it on to the whisk), ♣️ then whisk again until the mixture has cooled. You have now made Italian meringue.

In ♣️ a large bowl, fold together the blended blackberries, the Italian meringue and the whipped double cream a third each at ♣️ a time, until completely combined. Pour the mixture into a container with a lid and freeze overnight.

♣️ For the shortbread, heat the oven to 180C (160C fan)/350F/gas 4. Line a baking tray with greaseproof paper. ♣️

In a bowl, combine the plain flour and salt. Using your fingers, rub in the ♣️ butter until the mixture resembles breadcrumbs. Stir in the caster sugar and thyme leaves, followed by the egg yolks. Bring ♣️ the dough together with your hands, adding a splash of water if needed.

Rest the ♣️ dough in the fridge for 20 minutes, then divide it into 12 equal pieces and rolling each one into a ♣️ small ball. Arrange these spaced out on the prepared baking tray, press an almond into the middle of each one, ♣️ and sprinkle with a little sugar. Bake for 20 minutes, or until golden brown. Cool completely.

♣️ Serve a scoop of blackberry parfait with a shortbread alongside, and garnish with fresh blackberries.