Goat's Curd Parfait, Blueberries And Purple Basil

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Great British Chefs


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4 egg yolks

20 g of liquid glucose

200 g of caster sugar

200 ml of double cream

500 g of goat's curd

4 egg whites

50 g of caster sugar

200 g of blueberries

20 ml of lemon juice

200 g of blueberry purée

200 ml of milk

7 g of lecithin

1 vanilla pod

80 g of unsalted peanut

50 g of fondant icing

100 ml of glucose

30 ml of water

24 Purple basil leaves

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