Stollen parfait Recipe
Ingredients
1/4 cup (40g) mixed peel
1/2 cup (85g) chopped glace cherries
2/3 cup (110g) sultanas
2/3 cup (110g) raisins
2 teaspoons Fragrant Sweet Spices (see note) or mixed spice
1 teaspoon almond extract (see note)
1/4 cup (60ml) dark rum
125g caster sugar
4 egg yolks
600ml thickened cream
2/3 cup (90g) slivered almonds, toasted
Berry sauce, to serve (optional)
Stollen parfait Recipe
Method
Step 1
Combine mixed peel, cherries, sultanas, raisins, spice, extract and rum in a bowl. Cover and stand at room temperature for at least 4 hours or overnight. The next day, grease a 1-litre terrine or loaf pan and line with plastic wrap, leaving some overhang to cover the top.
Step 2
Place the sugar and 3/4 cup (185ml) water in a pan over low heat, stirring to dissolve the sugar. Increase heat to medium-high and simmer, without stirring, for 3 minutes or until slightly thickened. Cool slightly.
Step 3
Meanwhile, beat yolks with electric beaters for 3-4 minutes until thick and pale. Gradually beat in sugar syrup until combined and slightly thickened.
Step 4
Transfer the mixture to a cleaned pan over low heat and cook, stirring constantly, for 3-4 minutes until thick. Return mixture to a clean bowl and beat for 2-3 minutes until cooled.
Step 5
Beat cream to stiff peaks, then fold into yolk mixture. Fold in rum-soaked fruits and any soaking liquid, then pour into terrine and cover with overhanging plastic wrap. Freeze overnight.
Step 6
Remove from the freezer 15 minutes before serving to soften slightly. Invert onto a plate and cut into thick slices. Serve with berry sauce, if desired.
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