Photo: Marco del Grande
- 500ml cream (one with 35% fat)
- 2 tbsp green tea powder
- 4 tbsp milk
- 150g egg whites (approx 5 eggs)
- 300g caster sugar
- 2 tbsp water
- 1 tbsp lime juice
- 30ml vodka
- 1 1/2 cups plain flour
- 200ml beer, cold
- 18 lychees, peeled and seeds removed
- Extra caster sugar
Line a terrine mould, tray or container, approximately 30cm x 20cm, with cling film or baking paper. Whisk the cream to stiff peaks in a food mixer. Place cream in another bowl and refrigerate. Mix green tea powder and milk together to form a smooth paste. Whisk egg whites in mixer on low speed and continue to whisk.
Meanwhile, place sugar and water in a saucepan and stir to dissolve then place on a high heat and bring to the boil. Brush down saucepan sides with a wet pastry brush to prevent sugar crystallising. Bring to 130C or hard ball stage (when a bit of the syrup mix forms a soft ball when placed in iced water). When sugar has reached this temperature, whisk egg whites at high speed, add lime juice and vodka to sugar and allow to boil again. Once the egg whites form medium peaks, add the hot sugar syrup and continue to whisk on high. Keep whisking until the whites have cooled, approx 5 minutes. Add green tea paste to egg white mixture and whisk to combine. Add 1/3 of the whipped cream and whisk to combine. Fold through remaining cream gently by hand with a spatula until smooth and completely combined. Pour into lined container and freeze overnight.
Preheat a deep fryer to 180C or bring a medium-sized saucepan, one-third filled with vegetable oil, to hot. Place 1 cup of flour in a bowl and add beer. Stir to combine. Batter should coat the back of a spoon well. Toss lychees in remaining flour to lightly coat. Place in batter and gently cover with batter and then place in fryer. Fry until golden brown. Remove onto paper towel and sprinkle with extra caster sugar to give a crust. Slice parfait into desired size and shape. Serve lychees on top.
- Course - Dessert