I like the subtle flavour of jasmine in this dish. The tender frozen parfait can be served on its own, but it pairs well with the tea-soaked prunes.


In summer I also serve this with a fruit salad or with a simple bowl of really ripe strawberries. Other highly scented tea leaves, such as lapsang souchong or Earl Grey black tea with bergamot, could replace the jasmine tea leaves with equally delicious results.

Serves 10

  • 150g caster sugar 
  • 100ml water 
  • 1 tablespoon jasmine tea leaves 
  • 6 egg yolks 
  • 2 tablespoons lemon juice 
  • 450ml cream, whipped to soft peaks 
  • zest of 1 lemon

To serve

  • jasmine tea-soaked prunes, softly whipped cream

Jasmine Tea-Soaked Prunes  
Prunes are a bit controversial, with as many haters as lovers. I have always enjoyed them, whether in a savoury situation rolled into a loin of roast pork or as a soft and unctuous offering at the end of a meal.

They can absorb many different flavours and here the scented jasmine tea matches perfectly with the dried fruit. If you have any of these left over, they make a delicious simple dessert or breakfast with a spoonful of thick natural yogurt. I like the cooking juices to be slightly thickened to coat the prunes in a glistening syrup.

Serves 8–10

  • 500g prunes (with stones in) 
  • 500ml water 
  • 1 tablespoon jasmine tea leaves 
  • 40g caster sugar 
  • 6 thin strips of orange rind
  • ½ vanilla pod.


  1. Line a 25cm x 10cm loaf tin or terrine with cling film and chill.
  2. Place the sugar and water in a small saucepan and bring to the boil. Remove from the heat and add the tea leaves. Leave to steep and infuse for 10 minutes. Strain the tea out of the syrup, pressing the leaves well to extract all the flavour. 
  3. Place the egg yolks in a mixing bowl and whisk to a light, fluffy mousse. Bring the strained syrup back to the boil and pour it onto the egg yolks in a steady stream, whisking all the time. Add the lemon juice and continue beating until the mixture is a light and airy mousse and holds a light figure of 8 with the whisk. This can take up to 10 minutes to achieve. Chill for 5 minutes. 
  4. Gently fold in the whipped cream and lemon zest. Pour into the lined tin and freeze until set. 
  5. To serve the parfait, turn it out of the tin, remove the cling film and cut it into slices 2cm thick. Serve with a few tea-soaked prunes, a little of the prune syrup and some softly whipped cream on the side.

Jasmine Tea-Soaked Prunes  

  1. Place the prunes in a small saucepan. Bring the water to a boil and pour it over the tea leaves in a separate bowl and allow to infuse for 5 minutes.
  2. Strain the jasmine tea through a sieve over the prunes and add the sugar, orange rind and vanilla pod. Place on a gentle heat and bring to a simmer.
  3. Immediately remove from the heat and allow to cool completely. Cover and chill for at least 12 hours or ideally overnight. 
  4. The next day, strain the liquid off the prunes and place in a low-sided saucepan. Bring to a simmer and reduce by half, until it appears slightly syrupy, but be careful not to overcook or the syrup will become too thick and sticky.
  5. Pour the slightly thickened, reduced liquid back over the prunes and they are now ready to serve or can be chilled again. The prunes will now keep in the fridge for a week or longer.