Cherry vanilla parfait with rosewater syrup

Cherry vanilla parfait with rosewater syrup

By
From
Moorish
Serves
8
Photographer
Mark Roper

A lovely dinner party dessert to make at the start of summer when cherries are in season. Parfaits are good ices to make for those who don’t have an ice-cream machine, as they don’t require churning.

Cherry puree

Ingredients

Quantity Ingredient
250g cherries, (stoned weight)
75g caster sugar
1 lemon, juiced

Parfait

Quantity Ingredient
10 eggs, whole
200g caster sugar
200ml water
1 vanilla pod, split and scraped
650ml thickened cream, whipped to soft peaks

Syrup

Quantity Ingredient
100g caster sugar
100ml water
1 lemon, peeled
1 cinnamon stick
1-2 tablespoons rosewater
1 tablespoon cherry puree, (above)

To serve

Quantity Ingredient
100g cherries, pitted and halved
100g unsalted pistachios, shelled and roughly chopped

Method

  1. You will need a 30 cm x 9 cm terrine mould, loaf tin or plastic Tupperware container, lined with cling film, for the parfait.
  2. To make the cherry purée, combine all the ingredients in a heavy saucepan. Bring slowly to the boil, stirring gently from time to time to ensure that the sugar dissolves completely. Lower the heat and simmer for about 5 minutes. Remove from the heat and purée in a liquidiser, then strain through a sieve to remove the skins. Allow to cool completely. Reserve 1 tablespoon of the purée for the syrup.
  3. To make the parfait, whisk the eggs in an electric mixer until they are light and fluffy. Put the sugar, water and vanilla pod into a saucepan and bring to the boil. Carefully remove the vanilla pod and then pour the boiling syrup onto the eggs, whisking slowly as you go. Continue whisking until cool, then fold in the cream. Pour the custard into the terrine mould, swirl the cherry purée through and freeze.
  4. To make the syrup, put all the ingredients and the reserved tablespoon of cherry purée into a saucepan. Bring to the boil and then simmer gently for about 3 minutes. Remove from the heat until ready to use. Remove the lemon peel and cinnamon stick just before serving.
  5. To serve, turn the parfait out of the mould and slice into thick tiles. Drizzle with the syrup and sprinkle with a few cherry halves and pistachios.
Tags:
Malouf
Greg
Lucy
Moorish
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