- Serves8
- CourseDessert
- Prepare20 mins
- Cook-
- Total time20 mins
- Plusfreezing and steeping
Ingredients
- A little oil, for greasing
- 50g caster sugar
- 2 medium free range eggs
- 150g pot Essential Double Cream
- 150g condensed milk
- 1 tsp sea salt flakes, to taste, crumbled or ground a little finer, plus more to serve, if liked
For the strawberries
- 2 x 230g packs strawberries, hulled and halved, quartered if large
- 50g caster sugar
- 100g sweet sherry (or see tip)
- ½ tbsp cardamom pods, husks removed, seeds ground
Method
Lightly grease a 1kg loaf tin, about 10x20cm, then line it with baking parchment. Put the sugar and eggs into the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl and an electric hand mixer) and whisk at high speed until tripled in volume. This might take as long as 8-10 minutes.
In another large mixing bowl, whip the cream to stiff peaks, then fold in the condensed milk. In 3 inclusions, fold in the sugary whipped eggs, then add the salt.
Spoon the mixture into the prepared tin, cover, then freeze for at least 8 hours, or preferably overnight.
On the day of serving, mix the strawberries with 50g sugar in a bowl. Leave to steep for around 30 minutes, until the strawberries have released some liquid and some of the sugar has dissolved. Add the sherry, stir well, then cover and set aside. Chill the plates in the freezer, ready to serve.
To cut clean slices of parfait, heat a large sharp knife under hot running water, then wipe dry. Remove the parfait from the tin, peel back the paper, then cut as many slices as needed. Place flat on the cold serving plates, spoon over some strawberries, and a little of the juice around, then finish with a sprinkle of cardamom and a few sea salt flakes. Serve immediately.
Cook’s tip
You can also use Madeira, Marsala, port (red or white), white wine or vermouth instead of sherry. Sweeten to taste, if needed. Any leftover boozy strawberry juices are amazing topped up with sparkling wine. Instead of turning the parfait out onto a plate, I peel back the paper – it can then be easily rewrapped, put back into the tin and frozen immediately if you don’t finish it all. You can also serve it as a no-churn ice cream, if you prefer.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,068kJ/ 256kcals |
|---|---|
Fat | 13g |
Saturated Fat | 7.5g |
Carbohydrates | 26.7g |
Sugars | 26.7g |
Fibre | 2.1g |
Protein | 3.6g |
Salt | 0.7g |