Christmas Pudding Parfait, Walnut Rum Cake, Brandy and White Chocolate Snow

Prep Time

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Cook Time

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Portion(s)

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ingredients

For the Christmas pudding parfait:For the Christmas pudding parfait:

200200 g sugar

5050 g water

160160 g egg yolk

150150 g Country Range UHT Whipping Cream

1 1 sheet leaf gelatine

2020 g Country Range Raisins

2020 g Country Range Sultanas

2020 g Country Range Currants

1010 g Country Range Mixed Spice

450450 g Country Range UHT Whipping Cream, whipped

For the walnut frangipane:For the walnut frangipane:

225225 g Country Range Unsalted Butter

225225 g sugar

170170 g Country Range Chopped Walnuts

5656 g Country Range Self Raising Flour

4 4 Country Range Free Range Medium Eggs

For the white chocolate and brandy snow:For the white chocolate and brandy snow:

8080 g Country Range White Chocolate Drops

5050 g cocoa butter

250250 g water

5050 g brandy (flamed to burn off alcohol)

100100 ml double cream

3030 g sugar

Multiply by
method
  • 1For the Christmas pudding parfait, combine the water and sugar together, then boil to make a syrup. Pour the syrup over the egg yolk to make a pate bomb. Soak the gelatine leaf in water, then warm the cream to dissolve. Add the gelatine and cream to the pate bomb. Then fold through the raisins, sultanas, currants and mixed spice. Fold through the whipped cream gradually to finish parfait.
  • 2For the walnut frangipane, beat the butter and sugar together, add the eggs. Then fold in self-raising flour and walnuts. Bake at 160°C for 15-20 minutes. Once baked brush with rum stock syrup. For the stock syrup combine 100ml of 50% stock syrup and 50ml of rum.
  • 3For the white chocolate and brandy snow, melt the white chocolate and cocoa butter. Warm the cream then dissolve the sugar into it. Combine with the chocolate, cocoa butter, water and brandy then pour into a tray and freeze.
  • 4Cut the walnut cake into 5cm squares, use this as a base for the parfait. Once the parfait is made, make tubes to freeze it in by rolling acetate sheets into 4cm tubes, secure the tubes with parcel tape (make sure one of the ends is sealed off with tape). Pipe the parfait into the tubes then freeze them standing them up in a deep tub.
  • 5Place the square of cake in the centre of the plate, cut the parfait 5cm long then lay the parfait diagonally across the cake. Using a fork, scrape the white chocolate and brandy mixture until it forms snow, use this to sprinkle on the plate, garnish with large pieces of red pulled sugar.