Dessert: Iced vanilla & rum parfait with winter fruits


Dessert: Iced vanilla & rum parfait with winter fruits
  • For the parfait:
  • 250ml milk
  • seeds from ½ vanilla pod
  • 3 eggs, separated 65g sugar 400ml double cream
  • 1 tbsp caster sugar 20ml dark rum
  • For the winter fruits:
  • 1 bottle red wine
  • 100g demerara sugar
  • 1 stick cinnamon
  • 2 star anis
  • 3 strips orange peel
  • 3 strips lemon peel
  • handful of sultanas
  • 250g pitted prunes
  • 250g pitted apricots
  • 100g hazelnuts
  • 2 pears, peeled and quartered
  • 2 apples, peeled and quartered
  • Garnish: crushed hazelnuts
  1. Note – the fruit is best made 4-5 days in advance, and the parfait is frozen, so is made in advance also
  2. For the parfait: Bring milk to boiling point and remove from heat. Cut open the vanilla pod and scrape seeds into the milk.
  3. Set aside for 5 mins.
  4. Separate eggs and whisk yolks and sugar together until the mixture becomes pale.
  5. Pour the vanilla-infused milk onto the egg/sugar mixture and warm over a low heat to 85C, stirring with a wooden spoon (don’t let it boil or you will have scrambled eggs!).
  6. Pour into a bowl and set aside to cool.
  7. Put the double cream in a bowl and whisk to a soft peak.In another bowl, whisk the egg whites until stiff, add 1 tbsp caster sugar towards the end and whisk briefly again.
  8. Delicately fold the whipped cream into the cold milk/egg custard mix you set aside earlier, then delicately fold in the egg whites and add the rum.
  9. Pour mixture into moulds or rings of any shape and freeze until firm.
  10. For the fruit: Place all ingredients except the pears and apples in a large pan, bring to the boil and simmer for 15 mins.
  11. Add apples and pears and simmer for approx. 15 mins until tender.
  12. Leave to cool. The fruit gets better with age, so make this 4-5 days in advance.
  13. To serve, place parfait on cold serving plates 10 mins before serving, add fruits and crushed hazelnuts.


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