Iced nougat parfait with exotic poached fruit and sauternes granita

The Recipes / Dessert

Bowood Hotel, Wiltshire

Parfait
45g pistachios
45g almonds
45g hazelnuts
125g chopped mixed peel 100g glacé cherries
60g chopped dried apricots 4 eggs
100g sugar
60g melted butter
500g cream
1 vanilla pod, scraped

Poached fruit liquor
250g sugar
250ml sauternes
½ vanilla pod, scraped
Juice of 1 lime
2 star anise
5 black peppercorns
2 inch piece cinnamon
1 juniper berry
½ tsp coriander seeds
Bunch mint leaves

Granita
125ml sauternes
50ml sugar

www.boringdonhall.co.uk

Serves 6

For the nougat parfait roast the nuts at 140˚C for 12 minutes, then allow to cool and roughly chop. Mix with the peel, cherries and dried apricots. Whisk the eggs slowly by hand or in a processor until they have at least doubled in volume. Meanwhile, boil the sugar with 50ml of water to 121˚C and pour over the eggs. Add the butter while still hot. Keep whisking until the mix has cooled to room temperature.

Whisk the cream to a soft peak with the vanilla seeds. Mix the chopped fruit and nuts with the whisked eggs, then gently fold in the cream. Freeze for 24 hours in a lined terrine mould.

Bring all the poached fruit liquor ingredients apart from the mint leaves to the boil with 250ml of water and cook for 5 minutes. Add the mint leaves at the very end and immediately pour, without straining, over exotic fruits – for example pineapple, papaya, mango, kiwi – chopped to thumb sized pieces and put straight into the fridge to cool.

Dissolve the sugar for the granita in 50ml of water. Add the Sauternes and freeze. Remove from the freezer and stir every half an hour to create crystals.

Slice the parfait with a warm knife and place on cold plates. Arrange the poached fruits around the parfait, using a little syrup to dress. Finish with a tablespoon of the granita scattered over the plate.