Stone-fruit parfaits


You'll need

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

Method

  • 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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jan 2009

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