Christmas Pudding Parfait is a traditional British recipe for a classic home-made ice cream with mincemeat churned into the cream, condensed milk and alcohol base. The full recipe is presented here and I hope you enjoy this classic British version of: Christmas Pudding Parfait.
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This is a classic British dessert of leftover cooked Christmas pudding served chilled in an egg mouse base that makes an elegant leftovers dessert for a New Year's Eve meal. This parfait is an excellent way of converting left-over Christmas pudding into an elegant New Year’s dessert.
Ingredients:
125g caster sugar
5 large egg yolks
Seeds scraped from ½ a vanilla pod
250ml double cream
250g leftover Christmas pudding, crumbled into small nuggets
Method:
Line a 1kg loaf tin (about 10cm x 20cm base measurement) with clingfilm. Put the sugar in a small saucepan, add 100ml water and heat gently, stirring, until the sugar has dissolved. Increase the heat until the syrup is boiling, put a sugar thermometer in the pan and boil the syrup until it reaches 120°C. This will take at least 10 minutes.
Meanwhile, put the egg yolks and vanilla seeds in a large bowl and beat lightly with an electric whisk.
As soon as the sugar syrup has reached the right temperature, take the pan off the heat. With the whisk running constantly, trickle the hot syrup in a very thin thread into the egg yolks. Keep moving the whisk around so the syrup is incorporated immediately and doesn't get a chance to pool on the base of the bowl, where it will set. The idea is to "cook" the egg yolks with the hot syrup. Keep whisking until all the sugar syrup has been incorporated, then whisk for several minutes more, until the mixture is very pale — almost white — and thick enough to hold a trail when the beaters are lifted.
Leave this egg mousse to cool to room temperature (this should only take a few minutes), then lightly whip the double cream and fold it in carefully, using a light touch so you don't knock out too much air. Add the crumbled Christmas pudding and fold in lightly. Tip the mixture into the loaf tin, flip the overhanging clingfilm over the surface of the parfait and freeze for at least eight hours, and preferably overnight, until firm. Next day, when you're ready to dish up, peel back the clingfilm from the top, invert the parfait on to a plate and peel off the clingfilm. Cut into thick slices and serve.
