Date and Earl Grey parfait

Date and Earl Grey parfait

French Lessons
30 mins
Steve Brown

While I love the combination of toffeeish dates with Earl Grey tea, I encourage you to think of this as a base recipe and experiment with your own variations. For instance, replace the Earl Grey with a herbal infusion, and the dates with chopped dried apricots or raspberry jam.


Quantity Ingredient
10g earl grey tea leaves
100ml cream
4 egg yolks
65g sugar
splash grand marnier
200ml double cream
80g fresh dates, pitted


  1. Infuse the tea leaves in the cold cream overnight. Line a 1 litre terrine mould or loaf tin with plastic wrap.
  2. Put the egg yolks and sugar in a stainless-steel bowl and set it over a pan of simmering water; the base of the bowl should not come into contact with the water. Whisk gently and heat very slowly to about 85°C, or until the eggs look as if they’re thickening and starting to cook.
  3. Tip the mixture into the bowl of an electric mixer and beat on a medium speed, until it cools to room temperature and is pale and creamy. It should be thick enough to form a thick ribbon that leaves a trail across the surface. Stir in the Grand Marnier.
  4. Strain the tea-infused cream through a fine sieve. Combine with the double cream and whip to soft peaks.
  5. Fold the sabayon into the cream, then fold in the chopped dates. Tip into the prepared mould and freeze. The parfait will keep in the freezer for up to 3 weeks.
  6. To serve, dip the mould into warm water for a few seconds, cover with a board or large plate and invert. Remove the mould and peel away the plastic wrap. Use a sharp knife to cut into slices and serve straight away.
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