- 225ml (8fl oz) golden caster sugar (use a measuring jug)
- 3 cinnamon sticks, crumbled
- 8 egg yolks
- 1tsp ground cinnamon
- 2tbsp brandy
- 450ml (15fl oz) double cream
- You will need
- 1 x 900g (2lb) loaf tin, lined with clingfilm
- a sugar thermometer (from Lakeland or John Lewis)
Place the sugar, cinnamon sticks and 100ml (4fl oz) water in a small saucepan over a gentle heat until the sugar has dissolved. Put the sugar thermometer in the syrup and boil hard until the temperature reaches 106 C (220 F); about 10 minutes in total.
Meanwhile, place the egg yolks in the bowl of an electric mixer and whisk on high speed until pale and light in colour.
When the sugar syrup has cooled slightly, strain it through a fine sieveinto a measuring jug. With the mixer still at a high speed, gradually pour in the syrup. Continue beating until the mixture is cold, which should take about 10 minutes. It should now be approximately treble its original volume and leave a ribbon trail when you lift the mixer blades out of the bowl. Stir in the ground cinnamon and brandy.
Beat the double cream into soft peaks and gently fold into the egg mixture. Mix well, then pour into the lined loaf tin and leave in the freezer overnight.
Turn out the parfait and cut into thick slices with a hot, dry knife. Serve with a poached pear and a brandy snap, dusted with a little icing sugar.