Plum parfait
Ingredients
- 250 g plums
- 80 g jam sugar (2:1; the pectin in jam sugar gives a smooth and silky consistency to the parfait)
- 2 tbsp runny honey
- [optional: a little shot of brandy, or plum brandy, or similar]
- 150 g Greek yogurt
- 100 ml whipping cream, whipped
Method
- Wash, stone and chop the plums. In a saucepan, cook prepared plums and jam sugar over medium heat, while stirring, until plums are very soft. Remove from heat and blend to a smooth puree, pass through a fine-meshed sieve, add honey and brandy (if used), mix well. Set aside and allow plum puree to cool.
- Mix yogurt with whipped cream and add to cooled plum puree, mix well. Distribute mixture in small dariole moulds (or cups), cover with clingfilm and place in freezer, at least 6 hours, or overnight. Move from freezer to fridge about 30 minutes before serving. To serve, briefly dip bottom of moulds / cups into hot water, then turn out onto plate.