Drunken cherry parfait
- August 2014
- Serves 4
- Hands-on time 50 min, plus 1 hour macerating and overnight freezing
A beautiful parfait recipe, packed full of ripe cherries, that’s a great summer dessert you can make ahead, just take it out the freezer 10 minutes before serving.
Another take on this recipe is our raspberry ripple and pistachio parfait; an embarrassingly easy-to-make dessert.
- 24.6g (11.3g saturated)
- 53.6g (53.5g sugars)
- 150g cherries, pitted, plus extra, halved, to serve
- 200ml golden rum
- 175ml double cream
- 2 large free-range eggs, separated
- 30g caster sugar
- 50g blanched macadamia nuts, slivered or roughly chopped
- Roughly chop the pitted cherries, put them in a bowl with the rum and leave to stand for an hour.
- Heat half the cream in a pan over a medium heat until almost boiling. Meanwhile, put the egg yolks with half the sugar in a large bowl. Whisk the yolks and sugar with an electric hand mixer until pale and thick and the batter leaves a ribbon-like trail when the beaters are lifted from the mixture. Pour the hot cream into the bowl and whisk together to combine.
- Pour the mixture back into the pan and heat gently, stirring constantly, until the custard is thick enough to coat the back of a wooden spoon. Remove from the heat and set aside until completely cool (see tip). Drain the cherries (reserving the rum syrup), then add to the cooled custard with the macadamia nuts.
- Line a 500g loaf tin with cling film so it overhangs the edges. In separate clean mixing bowls, whisk the egg whites to soft peaks, then whisk the remaining cream until just holding its shape. Using a metal spoon, gently fold the egg whites, followed by the cream, into the cooled custard until evenly mixed.
- Pour the mixture into the prepared tin, then freeze for 2 hours. Remove it, give it a stir, scooping the cherries from the bottom into the mix and taking care not to tear the cling film, then freeze overnight.
- Before serving, put the remaining caster sugar in a small pan with the cherry-infused rum and set over a low heat. Once the sugar has melted, increase the heat and boil to form a thick syrup – be careful not to let it become too thick and caramelise. Leave to cool.
- Take the parfait out of the freezer 10 minutes before you’re ready to serve. Invert it onto a board, peel off the cling film and cut into slices. Serve with the cherry rum syrup and a few extra cherries on the side.
Note: contains raw egg
If the custard starts to split in step 3, rest the pan in a bowl of iced water, then whisk. Strain it into a clean pan before heating again.
Keep the finished parfait in the freezer, in its tin, wrapped in cling film, for up to 3 months. Take out of the freezer 10 minutes before serving.
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