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Iced vanilla parfait with pineapple sorbet

11 September 2006

Ingredients
(serves two)

For the parfait 100g caster sugar
4 egg yolks
½ vanilla pod
500ml double cream
Mint for garnish

For the soret 1 medium-sized ripe pineapple, peeled
100ml stock syrup

Method
Whisk 70g sugar, the egg yolks and the scraped vanilla pod to a sabayon. Boil the remaining 30g sugar to 118ºC, soft ball consistency. Beat into the sabayon. Whip the cream until it's part-risen and starts to cling to the whisk. Fold in the sabayon. Put into a mould and set in the freezer. Blitz the pineapple and drain the pulp through muslin or a hair sieve. Mix 200ml of the juice with the stock syrup and churn in an ic-cream machine. Slice the parfait and arrange on a plate with a scoop of soret on top. Garnish with mint.

Photo © Tom Stokill

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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