Alex Rushmer creates a dessert that’s sure to impress
No special equipment is needed to make this parfait, which contains all the same ingredients as ice cream but instead of incorporating air during the churning process (as is traditional), it is whipped in prior to freezing.
The result is different, but no less delicious, and it makes for a great dessert to wow guests with. I’ve flavoured this one with salted caramel and a splash of bourbon; which not only adds flavour, but also improves the texture, making for a softer parfait.
8 free range egg yolks
125g caster sugar + 50g caster sugar
½ teaspoon vanilla extract
pinch sea salt
75g salted caramel
Line a medium-sized loaf tin with cling film. Alternatively, you could use individual pastry rings with the bases lined tightly with cling film.
Combine 125g sugar and the water in a saucepan and place over a medium heat. Heat to 110°C.
In the bowl of a stand mixer, combine the egg yolks, vanilla extract, salt and the remaining 50g of sugar. Whisk on a medium speed until pale and creamy and the volume has increased by a third.
With the mixer still running, slowly pour in the hot sugar syrup to cook the egg yolks. Continue whisking for five minutes until the volume has increased and the mixture has cooled then place into a separate bowl and wash the bowl of the stand mixer.
Add the cream and bourbon to the bowl and whisk until the cream is thick and in soft peaks. Mix the salted caramel through the egg yolk mixture. Add a large spoonful of cream to the egg yolk mix, fold it through with a spatula and take care not to knock out too much air. Mix this back through the whipped cream.
Pour everything into the lined loaf tin then place in the freezer for at least four hours to freeze.
Remove from the freezer five minutes before you wish to serve it, slice with a knife, plate and drizzle with more salted caramel. Grilled bananas make a wonderful addition as well.