Untamed. Exotic. Vibrant.
These are just a few of the words used to describe Brazil.
Our weekend recipe is a decadent Brazilian dessert for special occasions. Cachaca (pronounced ka-sha-sa) is a rum made from sugarcane, sold in the United States as Brazilian rum.
All of the ingredients should be available at your local natural and organic food store. If you can’t find unwaxed limes, scrub limes thoroughly before zesting.
Important health note: This recipe calls for egg yolks that will be frozen instead of heated. With eggs and all other raw foods from animals, there is a small possibility of salmonella food poisoning. The risk is greater for those who are pregnant, elderly and very young, as well as those with medical problems that have impaired their immune systems. These individuals should avoid raw and undercooked animal foods. In recipes for homemade mayonnaise, the Food Network recommends using “only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.”
Cachaca & Lime Parfait
Serves 8 to 10
11 tablespoons sugar
3 unwaxed limes
4 egg yolks (see health note, above)
1 pint double or heavy cream, lightly whipped
2 ounces Cachaca
Tuille cookies, or thin butter cookies
Line a one-pound terrine or loaf pan with non-PVC cling film.
Zest two limes and juice them all.
Pour sugar into small, heavy-based saucepan, and add one tablespoon water. Mix well with a wooden spoon; heat until sugar has dissolved and mixture is at the soft ball stage (when sugar will drip continuously from a wooden spoon).
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.
Once it is all incorporated, fold in cream, rum, lime juice and zest.
Pour mixture into pan; cover the top with more cling film, and then freeze for at least six hours until set.
To serve, remove pan from freezer and allow to stand for 10 minutes. Cut into slices. Serve with cookies and mint sprigs, with a dusting of icing sugar.
Recipe and photo courtesy of Brazilian Tourism