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1. Recipes

Honey parfait with mulled red wine plums recipe

By Tom Kitchin

Serving instructions

1. Serves 2 (with parfait left over)
2. Takes 30 minutes to make, 20 minutes to cook, plus freezing
3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
   Rating

These delicately flavoured frozen desserts manage to be classy, romantic and delicious.

Ingredients

1. 90g heather honey
2. 4 medium free-range egg yolks
3. 300ml double cream
4. 1 tsp Drambuie liqueur
5. Vegetable oil for greasing

For the plums

1. 4 plums, halved and stones removed
2. Pared zest of 1 lemon and 1 orange
3. 100g demerara sugar
4. 1 cinnamon stick
5. 200ml red wine
6. 50ml port

Method

1. 1. Heat the honey in a small pan over a medium heat. Bring to the boil, then remove from the heat and set aside.
2. 2. In a small bowl, whisk the yolks until pale and thick (this will take about 10 minutes). Slowly add the honey to the yolks and whisk until the ingredients have combined.
3. 3. Whisk the cream in a clean bowl until it forms firm peaks. Fold the Drambuie into the cream. Finally, fold the honey and yolk mixture into the whipped cream.
4. 4. Pour into 4 x 200ml lightly greased dariole moulds and put in the freezer to set.
5. 5. For the plums, preheat the oven to 180°C/fan160°C/gas 4. Put the plum halves in a small ovenproof dish, cut-side down. Add the rest of the ingredients, cover with foil and bake in the oven for 20-25 minutes until the plums are tender.
6. 6. Remove 2 of the frozen parfaits from the freezer. Briefly dip the moulds in hot water, then turn out and serve with the warm plums and spoonfuls of their syrup.

Nutritional info

Per serving: 815kcals, 45.9g fat (26.6g saturated), 4.9g protein, 78.5g carbs, 74.8g sugar, 0.1g sal

Chef's tip

Please note: contains raw egg.

Wine Recommendation

These delectable honey parfaits with plums will be even more memorable if you serve it with small glasses of sweet, luscious Bordeaux dessert wine – Sauternes if you really want a treat, although Monbazillac is a decent option, too.

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