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Christmas Parfait "adelphi"

food & drink

----FOR THE SABAYON----
3 large egg yolks; (3 to 4)
3 tablespoon sweet white wine
3 tablespoon caster sugar
3/4 pint whipped double cream; chilled (prepare in
1 ; advance)
1 grand marnier to taste
1 lemon and orange zest; (retain some for
1 ; top)
8 oz cooked crumbled christmas pudding; retain some for top
----FOR THE ITALIAN MERINGUE----
4 egg whites; whipped till firm
1 ; peaks
6 1/2 oz caster sugar
125 ml water

1 Whisk the Sabayon ingredients over a bain Marie until the whisk leaves marks. Be careful not to scramble. Heat the sugar and water until dissolved and boil without stirring, until 248f/120c on a sugar thermometer or just until it becomes a nice thick syrup. 2 Cool slightly before adding to the whipped egg whites. Ensure you add the syrup slowly and carefully. Take the sabayon, fold in the chilled whipped cream, along with the zest of orange and lemon, Grand Marnier and crumbled Christmas pudding. Fold in the Italian meringue. - Freeze in a suitable pudding dish for approximately 3 hours or until firm. When firm, take out and immerse pudding bowl in warm water. Turn out, sprinkle the retained Christmas pudding and zest on to top. Serve. Converted by MC_Buster. Recipe by: Food & Drink Converted by MM_Buster v2.0l.

Yield: 1

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