If you’re looking for a new dessert recipe, or a dinner party recipe that’s sure to impress then give this delicious parfait a go. It can be made ahead and is suitable for freezing, plus it serves 10 people so it’s a really great one to try if you’re feeding a crowd as it goes really far. Using black forest fruits, that are packed with vitamin C, and caster sugar, clotted cream and egg yolks, this recipe is really quick to whip up too as it only takes about 40 minutes to prep. Make it ahead of your next dinner party for a no fuss dessert option.
- 500g (1lb 2oz) Black Forest fruits
- 4 egg yolks
- 75g (3oz) caster sugar
- 1 x 284ml pot double cream
- For the compote:
- 250g (9oz) frozen Black Forest fruits
- 50ml (2fl oz) cassis liqueur
- 1 cinnamon stick
- 3 cloves
- 1tbsp caster sugar
- You will need
- 450g (1lb) loaf tin, lined with clingfilm
Put the 500g (1lb 2oz) fruits in a saucepan and heat through. Meanwhile, beat the egg yolks and sugar with an electric hand whisk over a saucepan of simmering water until pale, fluffy and at least doubled in volume.
Purée half the cooked fruits, add into the egg mixture and cool. Whisk the cream until just holding its shape, fold in fruit mixture and remaining whole fruits. Pour into the mould and cover with cling film. Freeze for 8 hours. Soften in the fridge for an hour before slicing.
To make compote, heat the fruits, cassis, cinnamon, cloves and sugar, then cool. Remove cinnamon and cloves and serve with parfait.