Ingredients
500ml Double cream
150g California Prunes
1 Lime
4 Passionfruit
3 Free range eggs
60g Golden castor sugar
Prune Pudding
100g California Prunes, chopped
100g Boiling water
60g Butter
180g Brown Sugar
220g Plain Flour
8g Baking Powder
120g Large free range eggs
2 tbsp powdered sugar
For Curd:
3 Egg yolks
1 Vanilla pod
2 tbsp sugar
70g butter
1 bunch micro cress basil or small leaves
A selection of soft fruits
Procedure:
- Whip the cream
- Whip the egg whites and sugar to make a meringue Mix together the prunes and limes to make a purée Add the passion fruit
- Mix together the prune purée and cream to make a flavored cream Then fold 1/2 the meringue into the cream to loosen
- Carefully fold the remaining meringue into the flavor cream to lighten Place the parfait mix into a lined loaf tin and free for 4 hours, then remove from the freezer, slice, trim and return to the freezer for service
Procedure for Prune Pudding
- Soak the prunes and water together to make a sluree Cream the butter and sugar together
- Add the prune mix, vanilla and egg Finally add the flour and baking powder
- Pour the mixture into a loaf tin and bake at 160c until fully risen
- Place the cake in the fridge to firm up before cutting into small cubes Dust in icing sugar and bowl torch to caramelize
Procedure for Vanilla Curd:
- place the egg yolks, 1/2 the butter and vanilla into a mixing bowl
- Whisk the curd mixture for 10 minutes under a pan of boiling water. Until it thickens and reaches. 75c
- Leave to cool for 20 minutes before blending in the remaining butter Pour into a container and store for service
To Plate:
- Serve the slice of parfait off center Add squeezes of vanilla curd
- Top with berries and micro cress basil
- Add a few cubes of caramelized prune pudding cake
Recipe courtesy of California Dried Plum Board.
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