Stone-fruit parfaits

AT A GLANCE

  • Serves 8 people

  • 300 gm stone-fruit flesh, such as apricot, blood plum or cherry, coarsely chopped
  • ½ lemon, juice only
  • 30 ml orange liqueur
  • 100 gm caster sugar
  • 40 gm eggwhites (from about 1½ eggs), at room temperature
  • 400 ml pouring cream, chilled
01   Process fruit, lemon juice and liqueur in a food processor until smooth, pass through a coarse sieve, set aside. You should have 250ml purée.
02   Stir 80gm sugar and 50ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook, brushing down sides of pan with a wet pastry brush, until mixture reaches 114C on a sugar thermometer (4-5 minutes).
03   Meanwhile, whisk eggwhites and a pinch of salt in an electric mixer until soft peaks form. With motor running, pour in sugar syrup in a thin steady stream and whisk until completely cold (5-6 minutes).
04   Whisk cream and remaining sugar until soft peaks form. Fold through eggwhite mixture until smooth. Fold through fruit purée, spoon into eight ½ cup-capacity dariole moulds, smoothing tops, and freeze overnight. Dip moulds in hot water, invert onto chilled plates and serve immediately.

Recipe:

EMMA KNOWLES

Photography:

CHRIS COURT

Styling:

LYNSEY FRYERS AND EMMA KNOWLES

FEATURED IN

Jan 2009

Jan 2009

View Full Site