INGREDIENTS
For the Parfait
8 eggs
4 yolks
2 cups organic raw sugar
1 litre cream (Mangalli biodynamic if you can get it)
Pinch of good salt
Plum Sauce
15–20 ripe Ooray (Davidson) plums
1 cup organic raw sugar
METHOD
- Whip the cream in a bowl (by hand or using a stand mixer) until soft peaks form. Refrigerate.
- In a separate bowl, whisk the eggs, yolks and sugar until pale and fluffy.Bring a pot of water to the boil, then reduce to a low simmer. Place the bowl over the pot (ensuring it doesn’t touch the water), plcaing a tea towel between the bowl and pot will stop stop it frm moving too much, whisk continuously. This is a sabayon — the gentle steam cooks the eggs while you incorporate air. Continue whisking until the mixture becomes thick, pale and airy. When you can draw a figure eight on the surface with a ribbon of the mixture, it’s ready. Remove from the heat and cool in the fridge or over an ice bath, whisking occasionally.
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Once cooled, gently fold the whipped cream through the sabayon, adding a pinch or two of salt.
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Pour into a lined loaf tin, or individual glasses or bowls. Freeze for at least 12 hours before serving.
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For the plum sauce, pit the plums. If you have access to a juicer (ideally cold press), juice the fruit. Otherwise, blend in a food processor or blender until smooth. Pour into a saucepan over medium heat and add sugar. Ooray plums are very tart and full of pectin, so I use roughly equal parts juice and sugar — adjust to taste depending on the fruit. Bring to a gentle simmer, stirring regularly, and cook until the mixture thickens slightly to become a glossy, pourable syrup. Remove from the heat and allow to cool, then refrigerate.
