Friday, December 2, 2011

Frozen Egg-nog Parfait with Hot Buttered Cherries.


3/4 cup sliced almonds, toasted

1 3/4 cup thickened cream, chilled
7 large egg yolks
1/2 cup caster sugar
1/2 cup grape juice
1/4 tsp salt
1 tsp ground nutmeg

For the cheery sauce:-

85g unsalted butter
1/2 cup light brown sugar
1/3 cup thickened cream
2 tbsp golden syrup
2 tsp grape juice
2 cups cherries, steam and pits removed, halved


* To make the parfait, lane a 23x13cm loaf tin with baking paper. Sprinkle the almonds evently over the bottom of the tin and set aside.
* Fill a medium saucepan 1/3 full with water and bring to the simmer.
* Whisk the eggyolks, sugar, juice,salt and nutmeg in a large stainless steel mixing bowl. Place the bowl over the pan of simmering water and whisk cconstantly for 7-10 minutes, or until the mixture has thickened substantially.
* Removed the bowl from the heat and, using a handheld beater, whip the mixture until is has cooled down.
* Place the cream in a large mixing bowl and whip to soft peaks with an electric mixer or whisk.
* Gently fold the whipped cream in small additions into the cooled custard using a rubber spatula until fully incorporated.
* Pour the mixture into the prepare loaf tin, cover with plastic wrap and freeze until firm, for about 8 hours but preferably overnight.
* To make the sauce, melt the butter, golden syrup, cream and brown sugar in a medium saucepan over low heat. Raise the heat to medium, add the juice and cherries and bring to a simmer. Simmer for 5 minutes, remove from the heat and cool for a further 5 minutes.
* Once the parfait is set, carefully remove from the loaf tin and gently invert onto a chilled serving platter so that the almonds are facing up. Carefully peel away the baking paper.
* Dip a large serrated knife into hot water to warm the blade. Dry well and cut the parfait. Warming and drying the blade of the knife between each cut.
* Serve each slice of parfait with a spoonful of the cherry sauce.

Slice carefully through the parfait with a warmed knife. Dry the knife after each cut.

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