Christmas Pudding Parfait
- 100g castor sugar
- 1/4 cup water
- 6 egg yolks
- 375ml cream whipped to soft peak
- seeds from 1/2 vanilla bean (Or 1/4 teaspoon vanilla extract)
- 100g crumbled left over Christmas pudding or cake
- pinch of ground clove, cinnamon and black pepper
Combine sugar and water in a saucepan, bring to the boil, then simmer until a drop of the syrup forms a soft ball when dropped into cold water. (Using a digital thermometer the syrup will measure 118°)
At the same time, whisk egg yolks in an electric mixer until mixture falling from the whisk forms a ribbon-like pattern on top of the mixture for a 4 seconds. Slowly add sugar syrup to the eggs, drizzling it down the side of the bowl rather than pouring it straight into the middle, whisking all the time. Continue whisking until egg mixture is room temperature. Fold cream into egg mixture, 1/3 at a time. Add vanilla extract, pinch of ground clove, cinnamon, black pepper and crumbled Christmas cake.
Pour the parfait into suitable molds and freeze overnight.
Unmold the parfait and serve with fresh berries dusted with icing sugar and doused with a little Grand Marnier liqueur.