This is a very smart dessert that everyone will think you’ve spent ages making. Of course you can spike the prunes with any alcohol but I love the combination of prunes with Irish whiskey.
Ingredients
This is a very smart dessert that everyone will think you've spent ages making. Of course you can spike the prunes with any alcohol but I love the combination of prunes with Irish whiskey.
For the parfait;
- 175 g Barmbrack, crusts removed and broken into crumbs
- 2 tblsp Golden caster sugar
- 3 Egg yolks
- 275 ml Cream
- 2 tblsp Milk
- 1/4 vanilla pod, split and seeds scraped out or 1/4 tsp vanilla extract
- 85 g White chocolate, melted
- 2 tblsp Irish whiskey or irish cream liqueur (such as carolans)
For the prunes: - 200 ml Water
- Finely grated rind and juice 1 large orange
- 175 g Golden caster sugar
- 115 g Pitted prunes
- 4-6 tablespooons irish whiskey
- Icing sugar, to decorate
Method
- Preheat the oven to 200C. Place the brambrack in a roasting tin and sprinkle over half of the sugar.
- Bake for 10 minutes until crisp, then cool.
- Whisk the yolks with the remaining sugar. Bring 85ml of the cream to the boil with the milk and vanilla, then pour on to the yolk mixture, whisking.
- Return to the heat and cook gently until the custard coats the back of a spoon, stirring.
- Strain through a fine sieve and cool, then fold in the chocolate and crumbs. Chill for 30 minutes.
- Whip the rest of the cream to soft peaks, then fold in the custard mixture with the whiskey or Irish cream liqueur. Pour into 6 serving glasses and freeze for 2-3 hours, or overnight is best.
- Bring the water, orange rind and juice and sugar to the boil. Add the prunes, cover and simmer for 20 minutes until softened.
- Stir in enough whiskey to taste and set aside to cool.
- To serve, place a few spoons of the prune compote on top of the parfait in each glass.
