Monday , May 25 2020
Prune Parfait, Date, Tokaji and Mascarpone 1

Prune Parfait, Date, Tokaji and Mascarpone

Recipe from Roger Hickman | www.rogerhickmansrestaurant.com

SERVES Six

INGREDIENTS

For the prune parfait
500ml of double cream
8 egg yolks
125g of sugar
¾ of prune purée (see below)
20g of glucose or honey
¼ vanilla pod or 1tsp of vanilla paste
100ml of Tokaji sweet wine (or any other dessert wine)

For the prune purée
300g of prunes
150g of dates

2 oranges – zest and juice
1 cinnamon stick
2 star anise
150ml of water
200g of sugar
1 tbsp of ground ginger or fresh ginger grated

For the mascarpone cream
100ml of Tokaji or dessert wine
¼ fresh vanilla from pod or 1tsp of vanilla paste
250ml of double cream
250g of mascarpone
150g of icing sugar

Method
For the prune parfait
Reduce the sweet wine in a pan to burn off the alcohol and reduce by three-quarters.  Leave to cool completely, then add to the double cream. If the wine is at all hot it will split the cream.

Add the vanilla to the cream mix and whisk until at the soft peak stage.  Now fold in the prune puree and whisk until fully incorporated. If you over-whip the cream, the parfait may set too hard and go grainy, meaning it doesn’t have a nice ‘mouth-feel’.  Also, keep the cream in the fridge until ready to use, as if it gets too warm it will ‘drop’ and lose consistency.

In a free standing mixer such as a Kenwood, whisk the egg yolks.  Wipe down the sides of the bowl so that they all are in one place in the centre of the bowl; this is important, as otherwise you will have some bits of egg not cooked in the mix.

Put the sugar and glucose or honey in a small saucepan and add a touch of water to the pan – just enough to barely cover the contents.  Mix and wipe down the sides of the pan so there is no sugar or water on the side of the pan, as these will burn.

Bring this mix to soft boil stage (118-120°C; use a probe to check).  Once you hit this temperature, carefully take off the heat and allow it to cool slightly.  Then, while whisking the egg yolks, pour the sugar mix over them in a steady stream until all of it is incorporated.

Using the whisk attachment on your mixer, whisk the mixture on full speed until completely cool.  The hot sugar will cook the eggs, and the mix should be pale with an orange tinge, and at least doubled in size.

Once cool, fold in the cream mix and pour into moulds that are lined with baking parchment, and freeze till solid.

For the prune purée
Put all of the ingredients except the prunes and dates into a pan and bring to the boil.  Now add the dates and prunes and turn down the heat to a simmer. Poach lightly for five minutes or until the prunes and dates are soft.

Pass through a sieve and reserve the liquor to one side.  Take three-quarters of the prunes and dates and puree or mash with a potato masher, adding some poaching liquor to get the consistency of a puree.  Do not try and pass through a sieve unless you have tons of pips. Keep the remaining prunes and dates for garnish.

For the prune syrup
Put the cinnamon stick and star anise back in the poaching liquor, and reduce by three-quarters, when you should have a sticky glaze.  If the mix gets too reduced, add a splash of hot water and mix to bring it back to correct consistency.

As before, reduce the Tokaji to burn off the alcohol; keep aside until cool.

For the mascarpone cream
In a mixing bowl, beat the mascarpone until smooth.  In a separate bowl, whisk the cream, icing sugar, vanilla and Tokaji together until half way to soft peak stage, then fold in the mascarpone in three stages.  This enables the mascarpone to fully mix without lumps forming. Once incorporated, the mixture should be at a soft peak stage. Transfer to a container and refrigerate.

To assemble the dish
Once the parfait is completely set, cut to the desired shape.  Drizzle the syrup over the plate and place the parfait on top. Quenelle the mascarpone cream onto the plate, then add the puree and the poached prunes and dates.

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