- Yield: 10
California Prune and Passionfruit Parfait
Recipe courtesy of California Dried Plum Board.
Ingredients
- double cream - 500 ml
- California prunes - 150 g
- lime - 1
- passionfruit - 4
- eggs - 3
- golden castor sugar - 60 g
- For Prune Pudding
- California prunes - 100 g
- water, boiling - 100 g
- butter - 60 g
- brown sugar - 180 g
- plain flour - 220 g
- baking powder - 8 g
- eggs - 120 g
- sugar - 2 Tbsp.
- For Curd
- egg yolks - 3
- vanilla pod - 1
- sugar - 2 Tbsp.
- butter - 70 g
- micro cress basil - 1 bunch
- soft fruits - as needed
Instructions
- 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