Dom's Stollen Parfait
A fantastic Christmassy twist on this indulgent dessert
Whip the cream to a soft peak and keep in the fridge until required later in the recipe.
Add the sugar and water into a heavy based saucepan and bring up to 121°c.
Separately, whisk the egg yolks and very slowly add the sugar syrup. Continue whisking until the eggs are fluffy and have cooled down to room temperature.
Add the stem ginger, dried fruits and a good pinch of mixed spice to the egg mix, then gently fold in the whipped cream.
Line a loaf tin with baking paper (allowing extra to ensure easy removal from the tin).
Pour the mixture into a lined loaf tin and freeze for a minimum of 5 hours or overnight.
To serve and present, remove the parfait from the tin, garnish with the toasted flaked almonds and a few more sour cherries. Slice, serve immediately and enjoy!
150g golden caster sugar
3 tablespoons water
6 large egg yolks
500ml double cream
50g sour cherries
50g lemon peel
40g stem ginger
50g orange peel
1 teaspoon mixed spice
80g toasted flaked almonds
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