This recipe from St Enodoc’s Executive Head Chef Guy Owen, will soon become a firm Christmas favourite. Soft Italian meringue gives way to the creamy parfait, bursting with the unmistakable nostalgic notes of traditional Christmas pudding. The Cornish fairing biscuit leaves a warming feeling to this otherwise cool dish.
- Christmas Pudding Parfait
- Whip 350g of double cream to a soft peak.
- Make a pate à bombe mixture with the sugar and St. Ewe egg yolks
- STEP 1:
Dissolve the sugar in a saucepan with 110ml of boiling water. When the mixture is clear, bring up to the boil and pop a sugar thermometer in the pan.
- STEP 2:
Meanwhile, whisk the St. Ewe egg yolks in an electric mixing bowl until light and creamy (approx. 5 minutes). When the sugar syrup reaches 118C, remove from the heat straight away.
- STEP 3:
Keep the mixer running, and slowly drizzle the sugar syrup into the mix, beating on full speed until cool and you have a firm yellow mixture.
- Add the pureed Christmas pudding to the bombe.
- Heat the 50g of double cream and add the bloomed gelatine leaf (not the water).
- Fold the cream and gelatine mixture through the bombe and then gently fold in the whipped cream.
- Add a squeeze of lemon at the end for sharpness and taste.
- Set into desired moulds and freeze
- Place the egg whites into a bowl, and have them ready for whisking
- Heat the sugar and water up to 121 degrees C.
- When the sugar mix is almost ready, start whipping the egg whites. Ideally, you want them between soft and hard peaks, then start adding the sugar to the mixture in a steady stream
- Whisk until cool and it has a lovely shine to it.
- Put in a piping bag with a small nozzle
- In a mixing bowl, soften the butter then add all the dry ingredients, mix together and then add the sugar and golden syrup.
- Roll pieces of the mixture into 20g balls and place on a baking sheet. Make sure they are spaced apart because they will spread out during cooking.
- Cook for 10 minutes at 150 degrees C.
Build Your Baked Alaskas
- Place the parfait on top of your Cornish fairing and pipe your meringue, covering all the way around. Blow torch and enjoy!