Barmbrack Parfait with Whiskey Prunes
Barmbrack Parfait with Whiskey Prunes
Try this quick and easy parfait recipe by Donal Skehanfrom Donal Skehan's Feast.
  • Difficulty Level Easy
  • Technique Chilling
  • Preparation Time 3 hours 50 minutes
  • Cooking Time 10 minutes
  • Yield 6 servings
  • For the parfait:
  • 175 grams Barmbrack, crusts removed and broken into crumbs
  • 2 tablespoons golden caster Sugar
  • 3 Egg yolks
  • 275 millilitres Cream
  • 2 tablespoons Milk
  • ¼ teaspoon Vanilla extract
  • 85 grams White chocolate, melted
  • 2 tablespoons Irish Whiskey or Irish cream liqueur (such as Carolans)
  • For the prunes:
  • 200 millilitres Water
  • Finely grated rind and juice 1 large Orange
  • 175 grams golden caster Sugar
  • 115 grams pitted Prunes
  • 4-6 tablespooons Irish Whiskey
  • Icing sugar, to decorate
  1. Preheat the oven to 200C. Place the brambrack in a roasting tin and sprinkle over half of the sugar. Bake for 10 minutes until crisp, then cool. Whisk the yolks with the remaining sugar. Bring 85ml of the cream to the boil with the milk and vanilla, then pour on to the yolk mixture, whisking. Return to the heat and cook gently until the custard coats the back of a spoon, stirring. Strain through a fine sieve and cool, then fold in the chocolate and crumbs. Chill for 30 minutes. Whip the rest of the cream to soft peaks, then fold in the custard mixture with the whiskey or Irish cream liqueur. Pour into 6 x 100ml ramekins and freeze for 2-3 hours, or overnight is best
  2. Bring the water, orange rind and juice and sugar to the boil. Add the prunes, cover and simmer for 20 minutes until softened. Stir in enough whiskey to taste and set aside. To serve, dip each ramekin into hot water and run a sharp knife around the edge. Tip out on to serving plates and surround with the prunes. Decorate with icing sugar, if liked

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