Iced praline parfait with plum and blackberry compote

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.