Cachaca & Lime Parfait


  • 11 tablespoons sugar
  • 3 un-waxed limes
  • 4 egg yolks*
  • 1 pint double or heavy cream, lightly whipped
  • 2 ounces Cachaca
  • Tuille cookies, or thin butter cookies
  • Mint sprigs
  • Icing sugar


  1. Line a one-pound terrine or loaf pan with non-PVC cling film.
  2. Zest two limes and juice them all.
  3. Pour sugar into small heavy-based saucepan and add one tablespoon water. Mix well with a wooden spoon, then heat until sugar has dissolved and mixture is at the soft ball stage. This is when sugar will drip continuously from a wooden spoon.
  4. Put the egg yolks into a food mixer and whisk until light and fluffy. Dribble sugar syrup down side of bowl very slowly to allow it to cool before it blends with yolks.
  5. Once it is all incorporated, fold in cream, rum, lime juice and zest.
  6. Pour mixture into pan; cover the top with more cling film and then freeze for at least six hours until set.
  7. To serve, remove pan from freezer and allow to stand for ten minutes. Cut into slices and serve with cookies and mint sprigs with a dusting of icing sugar

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