A PARFAIT IS A REFINED FRENCH FROZEN DESSERT CRAFTED WITH EGGS, CREAM AND FRUIT, OFFERING A LUXURIOUS ALTERNATIVE TO TRADITIONAL ICE-CREAM.
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THIS ELEGANT DESSERT IS PERFECT FOR THE HECTIC CHRISTMAS SEASON.
By preparing this dessert days in advance, you can free up precious time to savour the festive moments with your loved ones during the busy Christmas season.
For a truly festive touch, infuse your Christmas parfait with the rich flavours of brandy-soaked mince fruits and vibrant glacé cherries, bringing the spirit of the season to your dessert.
For a show-stopping holiday dessert, generously drizzle your Christmas Parfait with creamy white chocolate, artfully arrange mint leave lollies, and crown it with glistening cherries, creating a dessert that's as beautiful as it is delicious.
Ingredients
200g of Christmas dried fruit
150g of glacé cherries
2 tsp mixed spice
1 tsp almond extract
60ml of brandy
125g of sugar
60g water
Four egg yolks
600ml of whipping cream
Optional: White chocolate melts, mint leaves, extra glace cherries.
To make this Christmas Parfait, you will need a 10cm by 20 cm loaf tin, kitchen oil spray, glad wrap, a mix master with a metal bowl and a cooking thermometer.
METHOD:
1. Combine the Christmas dried fruit, glacé cherries, mixed spice, almond extract and brandy in a bowl. Mix well. Leave for at least four hours, if possible, overnight, for the flavours to meld.
2. Spray the loaf tin with kitchen oil and line it with glad wrap. The glad wrap should overhang at least enough to cover the top of the finished parfait.
3. Place the egg yolks in a metal bowl of a mix master. Whip until you reach ribbon consistency.
4. Place the sugar and water in a small saucepan. Using the cooking thermometer, heat them to 118℃.
5. With the mix master running, slowly pour the sugar syrup down the side of the bowl onto the egg yolks. Whip for three minutes or until slightly thickened.
6. Place the yolk mixture in a saucepan over low heat, stirring until the custard thickens. At this point, you will need to clean the mix master bowl.
7. Place the custard in the clean mix master bowl and whip until cooled. Set aside until needed. You may need to remove it from the mix master bowl.
8. Whip the cream to stiff peaks, then fold in the cooled custard, followed by the soaked fruits.
9. Pour into the glad-wrapped lined loaf tin and cover with the overhanging wrap.
10. Place in the freezer overnight.
You can either serve the Christmas Parfait as it is or decorate it as we have with melted white chocolate, mint leaves and extra glacé cherries for that luxurious festive touch.
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