David Herbert’s boozy cherry and passionfruit parfait
For Christmas, serve up one of David Herbert’s festive recipes like this boozy cherry and passionfruit parfait.
For a one-off end-of-year Christmas cooking special, David Herbert, a beloved fixture in The Weekend Australian Magazine for more than 15 years, shows us how to create his boozy cherry and passionfruit parfait. Enjoy this lovely recipe.
Some other recipes you might love:
- Lemon biscuits: a ray of sunshine
- Cardamom & lemon shortbread recipe
- Mango, white chocolate & passionfruit parfaits
Passionfruit and cherry parfait
Ingredients
- 150g fresh cherries, pitted
- 3 tablespoons orange liqueur
- 8 passionfruit
- 185g caster sugar
- 3 large eggs
- 300ml pure cream
Method
- Pit the cherries and roughly chop. Place in a bowl, drizzle with the liqueur and marinate at room temperature for 1 hour. Cut each passionfruit in half and scoop the pulp into a sieve set over a small bowl. Press on the pulp with the back of a spoon to extract all the juice and remove the seeds. Line a small loaf tin with plastic wrap so it overhangs the edges. In a small saucepan, bring the sugar and 100ml water to the boil, stirring to dissolve the sugar. Simmer for 3 minutes.
- Using an electric mixer, beat the eggs in a bowl with a pinch of salt until frothy. Slowly pour in the hot sugar syrup and beat for a further 3-4 minutes, or until thickened and cooled slightly. Stir in the passionfruit juice. Whip the cream until soft peaks form, then fold into the egg mixture. Pour half the mixture into the loaf tin and freeze for 2 hours, or until set. Chill the remaining mixture. Remove the tin from the freezer and spoon the cherries in a single layer on top of the ice cream, keeping them away from the edge.
- Stir the remaining chilled mixture and spoon it over the cherries. Return to the freezer for 2-3 hours until set, or until you are ready to serve. The parfait can be frozen for up to a month. About 10 minutes before you’re ready to serve, take the parfait out of the freezer. Invert it on to a board, peel off the plastic wrap and cut into slices. Serve with extra marinated cherries, if desired. Serves 8
Win 1 of 12 spaces in an intimate live cooking class with David Herbert.
The Australian Plus members can enter for the chance to win 1 of 12 places in an intimate cooking class with David Herbert. Find out more here. T&Cs apply.
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