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Iced praline parfait with plum and blackberry compote

You can make this with hazelnuts or new-season cobnuts
Øivind Haug

'You can make this with hazelnuts or new-season cobnuts. If using fresh cobnuts, you will not need to skin them, but if dry, toast in a hot oven for 10 minutes, then rub off the skins.' - Rose Prince


Serves 8

For the parfait

90g shelled skinned hazelnuts or cobnuts
1 heaped tbsp light brown sugar
3 eggs, separated
4tbsp caster sugar
300ml double cream
2 gelatin leaves, soaked in cold water

For the compote

4 large red plums, pitted and chopped
300g blackberries
Sugar, to taste
  1. Method

    Step 1

    To make the parfait, chop the nuts until small but not a powder. Toast them in a dry frying pan over a low heat until golden - do not let them burn. Once they are browned, sprinkle the brown sugar on top, remove from the heat and stir so they are thoroughly coated. Set to one side.

    Step 2

    In a large bowl, whisk the egg yolks with the caster sugar until they increase in volume and become pale and fluffy. Whip 270ml of the cream in a separate bowl until thick, then stir it into the egg yolks until the mixture is smooth. Fold in the nuts. Squeeze the water out of the gelatin leaves, then place in a small pan with the 30ml spare cream. Place over a low heat and, shaking the pan slowly from side to side, let the gelatin melt - do not overheat. Pour this mixture into the egg yolk mixture from a height and fold in gently.

    Step 3

    In another bowl, whisk the egg whites until stiff, then carefully fold them into the cream mixture. Pour into a 23cm loaf tin lined with cling film. Cover with more cling film and freeze for at least 4 hours.

    Step 4

    To make the compote, stew all the fruit in a pan until soft. Allow to cool, taste, and add sugar if necessary - I think it is nice if quite tart.

    Step 5

    To serve, take the parfait out of the freezer and lift it out of the tin using the cling film. Unwrap and cut into eight slices, putting one on each plate. Serve the compote on the side.

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