For the Cherry Sauce
- 85 g Unsalted Butter
- 1/2 cupLight Brown Sugar, packed
- 1/3 cupColes Brand Thickened Cream
- 2 tbspColes Golden Syrup
- 2 tsp Dark Rum
- 2 cups Cherries, stems and pits removed, halved
For the Parfait
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- 3/4 cup Almonds, sliced, toasted
- 1 3/4 cup Coles Thickened Cream, chilled
- 7 large Free Range Egg Yolks
- 1/2 cupCaster Sugar
- 1/2 cup Dark Rum
- 1/4 tspSalt
- 1 tsp Ground Nutmeg
1. To make the parfait, line a 23 x 13 cm loaf tin with baking paper. Sprinkle the almonds evenly over the bottom of the tin and set aside.
2. Fill a medium saucepan ⅓ full with water and bring to the simmer.
3. Whisk the eggyolks, sugar, rum, salt and nutmeg in a large stainless steel mixing bowl. Place the bowl over the pan of simmering water and whisk constantly for 7-10 minutes, or until the mixture has thickened substantially.
4. Remove the bowl from the heat and, using a handheld beater, whip the mixture until it has cooled down.
5. Place the cream in a large mixing bowl and whip to soft peaks with an electric mixer or whisk.
6. Gently fold the whipped cream in small additions into the cooled custard using a rubber spatula until fully incorporated.
7. Pour the mixture into the prepared loaf tin, cover with plastic wrap and freeze until firm, for about 8 hours but preferably overnight.
8. To make the sauce, melt the butter, golden syrup, cream and brown sugar in a medium saucepan over low heat. Raise the heat to medium, add the rum and cherries and bring to a simmer. Simmer for 5 minutes, remove from the heat and cool for a further 5 minutes.
9. Once the parfait is set, carefully remove from the loaf tin and gently invert onto a chilled serving platter so that the almonds are facing up. Carefully peel away the baking paper.
10. Dip a large serrated knife into hot water to warm the blade. Dry well and cut the parfait into 8 even slices, warming and drying the blade of the knife between each cut.
11. Serve each slice of the parfait with a spoonful of the cherry sauce.
Notes: Additional Prep Time: + 8 hours resting
Presentation: Slice carefully through the parfait with a warmed knife. Dry the knife after each cut.
If you don’t have a cherry pitter, rinse cherries with cool water and remove the stems. Push a toothpick or unbent paperclip into the stem end until you feel the pit. Twist around the pit and it should pop out.
Make a Sabayon: Once you start to whisk the mixture, make sure that you don’t stop. Keep whisking until the mixture has thickened substantially and starts to lighten in colour, as this a sign that little air bubbles have formed in the mixture. Keep whipping the mixture continuously until it cools.