Berry Parfait

Ingredients

• 150 ml red currant juice
• 1 tbsp Cornstarch
• 400 g frozen mixed berries (e.g., currants, raspberries, blackberries, or strawberries)
• 75 g coconut palm sugar
• 1 Vanilla bean
• 150 ml goat milk
• 4 egg yolks
• 125 g ripe bananas (1 ripe banana)
• 350 ml whipping cream

Instructions

1. 1.

   For the berry base whisk 2 Tbsp juice with the cornstarch until smooth. Bring berries, 40 g coconut palm sugar and juice to a boil in a pot. Stir in the cornstarch, let it simmer briefly, remove from heat, pour into a bowl and cool.

2. 2.

   Slice the vanilla bean lengthwise, scrape out the seeds. Bring the bean with the milk to a boil in a pot. Whisk the egg yolks with the remaining coconut palm sugar over a hot but not boiling water bath until frothy, then slowly add the hot milk while whisking. Stir until creamy, remove from heat and chill. Remove the vanilla bean.

3. 3.

   Puree half of the berry base and strain through a sieve. Peel and puree the banana. Whip the cream to stiff peaks. Fold the pureed berries, banana and whipped cream into the egg mixture. Gently fold in the remaining berry base. Transfer the mixture into a loaf pan lined with plastic wrap, smooth the top and refrigerate overnight.

4. 4.

   Slice into rounds and serve garnished with fruit as desired.