* Serves 4
- 3 large, ripe sweet plums
- 2 tbsp. demerara sugar
- 4 tbsp. water
- 2 sweet eating apples
- 1 cup granulated sugar
- juice and finely grated zest of 1/2 lemon
- 5 egg yolks
- 1/2 cup plus 2 tbsp. heavy cream
Pit and roughly chop the plums, and put them in a small saucepan with the demerara sugar and water. Simmer gently until the plums are soft but not falling apart. Set aside half the plums to chill, then add the peeled, cored, and grated apples to the saucepan. Continue cooking until the fruit is soft enough to blend or mash. Cool completely. Slowly heat the granulated sugar with the lemon juice in another small pan until the sugar has dissolved. Boil for 2 to 3 minutes, then remove from the heat. Whisk the egg yolks in a large bowl until they have doubled in size. Then slowly whisk in the lemon sugar syrup and lemon zest, and continue whisking until thick and creamy. Cool completely.
When both the mashed fruit and the egg mixture are cool, whip the cream until it forms peaks. Carefully fold first the fruit mixture and then the whipped cream into the whisked egg yolks. Spoon into a small, deep freezer container and freeze until frozen around the sides. Beat with a fork until smooth, and then freeze until firm but not hard. To serve, put a spoonful of the reserved cooked plums into the base of chilled glasses, add a few scoops of parfait, and top with more plums. Serve immediately or chill briefly.
- Green apple & greengage parfait
- Apple & mixed berries parfait
- Pear & plum parfait
- Apple & calvados parfait