Penny sweet parfait

Penny sweet parfait
  • Serves icon Serves 10
  • Time icon Takes 25 minutes to make, plus 7-8 hours freezing

This dessert recipe, made from classic penny sweets, will become a firm favourite children and adults alike.

Nutrition: per serving

Calories
279kcals
Fat
20g fat (11.3g saturated)
Protein
4.1g protein
Carbohydrates
20.9g carbs (16.8g sugars)
Fibre
0.2g fibre
Salt
0.1g salt
Calories
279kcals
Fat
20g fat (11.3g saturated)
Protein
4.1g protein
Carbohydrates
20.9g carbs (16.8g sugars)
Fibre
0.2g fibre
Salt
0.1g salt

Ingredients

  • 4 large free-range egg whites (see Know-how)
  • 85g caster sugar
  • 300ml double cream
  • Zest of 1 lemon
  • 1 vanilla pod, split, seeds scraped
  • 150g penny sweets (we used pink shrimps, fried eggs and milk bottles), halved, plus extra, whole, to decorate

Method

  1. Line a 1 litre loaf tin with a double layer of cling film, leaving an overhang of a few centimetres. In a large, spotlessly clean bowl, whisk the egg whites with an electric hand mixer until they form stiff peaks when the mixer is removed. Whisk in the sugar a tablespoon at a time, whisking well after each spoonful. After you’ve added two thirds of the sugar, you can add it in large quantities. When the mixture forms a stiff, glossy meringue, stop whisking.
  2. In a separate bowl, whip the cream with the lemon zest and vanilla seeds until it forms soft, pillowy peaks, then gently fold the cream into the whisked egg whites with a balloon whisk, folding in 1 tbsp first to loosen, then folding in a third at a time.
  3. Very gently fold the halved sweets through the mixture, then transfer to the lined tin and put straight in the freezer for 7-8 hours.
  4. Once the parfait is frozen solid, remove from the freezer, invert onto a flat plate and peel off the cling film. Heat a palette knife under the hot tap, dry, then run all over the sides of the parfait to smooth away the cling film marks. Pile the whole sweets on top, stand at room temperature for 5 minutes, then slice and serve.

delicious. tips

  1. Some of the sweets will be hard when you serve this pudding, so watch your teeth – but they’ll soon soften in the mouth.

  2. The parfait will keep in the freezer for 1 month. Remove 5 minutes before serving.

  3. To freeze leftover egg yolks, add a pinch of salt, whisk lightly with a fork and pour into ice cube trays. Defrost as needed to make mayonnaise or hollandaise.

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