We had nine people joining us for Sunday lunch, so three courses is always a challenge. The best way to avoid a kitchen train wreck is to make the pudding far enough in advance that you only need take it from the fridge or freezer. Admittedly this particular recipe does take a bit of work, but it is worth it. A peanut butter parfait that melts in the mouth and is one pudding that gets people asking for seconds. Creamy-rich, but light in texture, you could add some biscuits for a hard edge to the softness. Now for a couple of tips: it can be made two weeks ahead, and if you don’t want to make your own cherry compote buy some in a liqueur, strain and use those. Lovely.
- 100g smooth peanut butter
- 2 tblsps Frangelico
- 75ml double cream
- 250g caster sugar
- 4 eggs (2 left whole and 2 separated)
- 175g whipping cream (semi whipped)
Line a 1.2-litre loaf tin with cling film and then make a smooth paste by whisking the 100g peanut butter, 2 tblsp liqueur and 75ml double cream together until well blended. Set aside.
Now make a sabayon: put 150g of the sugar, the whole eggs and 2 egg yolks into a bowl set over a pan of simmering water. Usual rule: don’t let the water touch the bowl. Whisk with an electric hand whisk for 5-7 mins or until the mixture gets a mousse-like appearance, then take off the heat but continue to whisk it for 5 mins until it cools. Set aside.In a large clean bowl, beat the egg whites to stiff peaks. Set aside. Semi-whip the cream and set aside.
Put the remaining 100g caster sugar in a small saucepan with 3 tbsp water, heat the lot to gently to dissolve the sugar, then boil it for about 2 mins until the temperature reaches 115C on a sugar thermometer. The temperature is vital.
Grab your bowl of whisked egg whites and gently stream the sugar syrup into the egg white mixture and continue to beat until it is all just stiff and shiny.
Now, fold the egg white mixture into the peanut butter paste, then fold in the semi-whipped cream and finally fold in the sabayon. Pour into the tin and freeze for 6 hours or until solid, or up to 2 weeks. You can pour any leftover parfait into individual ramekins or moulds and keep in the freezer and eat through the week.
Take the parfait from the freezer 10 mins before you wish to serve, remove the cling film and cut into slices. Carefully place 1 slice of parfait on each of 6 dessert plates and serve with the cherry compote.
Now if you want to make the compote put 500g of cherries in a large frying pan, add 100ml water, cook for 10 mins to soften, then add 100g granulated sugar, 1 tbsp brandy and a squeeze of lemon juice. Cook for a further 8-10 mins until syrupy, then allow to cool. Can only be made up to 2 days ahead.