Peach and raspberry parfait
Only use fresh eggs for this recipe. An interesting variation of the classic ‘peach Melba’ dessert.
Ingredients
- 250 g ripe yellow peaches (when in season, otherwise tinned), pureed
- 200 g raspberries (fresh or frozen), pureed and puree passed through sieve
- 500 ml whipping cream, whipped
- 4 egg yolks
- 100 g caster sugar
- 1 tsp vanilla paste
- 5 tbsp orange liqueur (Cointreau or Grand Marnier)
- 250 smooth (no seeds) raspberry jam
Method
- Line a loaftin with clingfilm and set aside. In a round-bottomed steel bowl, over a hot water bath, whisk egg yolks, sugar, vanilla paste and orange liqueur until the mixture is thick, pale and fluffy. Remove from water bath and keep whisking until completely cooled. Add whipped cream and fold in carefully until well mixed. Separate into two halves. To one half of the mixture add the peach puree and mix well. To the other half, add the raspberry jam and puree and mix well. Pour the first one into the prepared loaftin, spread evenly. Then add the second half on top. Cover with clingfilm and freeze for several hours or overnight. Remove from freezer to fridge 30 minutes before serving.