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Neapolitan parfait recipe

This neapolitan parfait is a favourite of mine. I first saw it on the menu at St John and decided I had to try making one for myself. It’s not meant to be served as a solid ice cream, so allow it to sit for a little while at room temperature before serving.

Prep time: 40 minutes, plus overnight freezing | Cooking time: 10 minutes 

SERVES

six

INGREDIENTS

For the strawberry layer

  • 2 egg yolks
  • 25g caster sugar
  • 100g strawberry puree, shop-bought or homemade. fridge-cold
  • 150ml double cream, lightly whipped

For the vanilla layer

  • 1 vanilla pod, split down the middle and seeds scraped
  • 2 egg yolks
  • 50g caster sugar
  • 150ml double cream, lightly whipped

For the chocolate layer

  • 2 egg yolks
  • 25g caster sugar
  • 50g dark chocolate, broken into pieces
  • 150ml double cream, lightly whipped

METHOD

  1. Line a 900g loaf tin with parchment paper and place it in the freezer.
  2. First make the strawberry parfait layer. Whisk the egg yolks and sugar in a bowl over a pan of hot water until doubled in volume, then remove from the heat and whisk in the cold strawberry purée.
  3. Gently fold in the double cream then spoon the strawberry parfait mixture into the loaf tin, levelling it out. Place in the freezer to set for at least one hour.
  4. To make the vanilla parfait layer, mix the vanilla seeds with egg yolks and sugar. Whisk in a bowl over a pan of hot water until doubled in volume. Remove from the heat and continue to whisk until cool, then gently fold in the cream. Spoon into the loaf tin on top of the strawberry parfait and return to the freezer for at least one hour.
  5. To make the chocolate layer, whisk together the egg yolks and sugar in a bowl over a pan of warm water as before, until at least doubled in volume. While whisking, melt the chocolate in a separate bowl over a pan of hot water.
  6. Once the egg mixture has doubled in size, remove the bowl from the heat and whisk in the melted chocolate, then continue to whisk, adding the double cream until it starts to thicken.
  7. Pour on top of the vanilla parfait.
  8. Freeze the parfait for a minimum of two to three hours, or overnight.
  9. Once set and frozen, the parfait can be turned out on to a small board. Allow it to defrost slightly before slicing with a warm knife.



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