Consuming Passions - Worldwide Events Managers

Iced Prune and Armagnac Parfait

Serves: 4-6

Notes

Take two of my favourite ingredients and a recipe from one of my favourite chefs and you have the basis for a simply superb indulgent dessert. The ingredients are prunes and Armagnac and the chef is Martin Webb, formerly a chef in Perth and now the Executive Chef of one of London’s best known restaurants, Quaglino’s. You could substitute Cognac for the Armagnac, or rum, or as a last resort, brandy. Warning: This is very much for occasional consumption as part of a well-balanced diet!

Ingredients

• 6 egg yolks
• 140g caster sugar
• 450ml King Island Cream (or other double cream)
• 5 Tbsp Armagnac
• 20cm sponge about 5cm thick

For the conserve:

• 450g pitted prunes (moist ones)
• 125g caster sugar
• 100ml Armagnac

Method

Make a prune conserve by coarsely chopping prunes and putting them in a pan with the sugar and 250ml cold water. Bring to the boil, lower the heat and simmer gently until a jam-like consistency is reached. Allow to cool until just warm. Add the Armagnac. Set aside. Whisk the egg yolks in a bowl and reserve. In a heavy pan, heat the caster sugar with the water to soft ball stage (112C). Starting with tiny drips, add the egg yolks while whisking constantly. When all combined, allow to cool. Whip the cream to soft peaks. Whisk in Armagnac gradually as cream starts to thicken. When the egg and sugar mixture is cold, fold into the cream. Slice the sponge horizontally into two thin layers. In a terrine or loaf tin, put a layer of sponge to line the bottom (you can freeze the rest for later use). Soak the sponge base with some of the liquid from the top of the prune mixture. Top with half the prune mixture spreading to make an even layer and top with the egg/cream mixture. Bang the terrine on work surface to remove air bubbles. Freeze overnight. Remove from freezer two minutes before serving. Cut into portions with knife that has been dipped in boiling water. Serve with a little prune conserve on the side.

Leftover potential: Keeps for a few days in the freezer.