Ingredients

Method

For the coffee parfait:
• 1/2 cup strong brewed coffee, chilled
• 60 g sugar
• 2 free-range egg yolks
• 1/2 t salt
• 3 leaves gelatine
• 2 T cold water
• 1 cup cream, whipped
For the vanilla parfait:
• 1/2 t vanilla extract
• 1/2 cup cold water
• 60 g sugar
• 2 free-range egg yolks
• 1/2 t salt
• 3 leaves gelatine
• 2 T cold water
• 1 cup cream, whipped
For the roast plums:
• 4 plums, stoned and quartered
• 30 g sugar
• 1 lemon, juiced

Method

Ingredients

To make the coffee parfait, combine the coffee, sugar, egg yolks and salt in a medium saucepan. Cook over a medium heat, stirring continuously until the mixture has thickened, about 8 minutes.

Strain through a fine sieve. Soften the gelatine in the water, then squeeze out any excess water. Add to the parfait mixture and stir until dissolved. Chill until thick, about 20 minutes, then fold in the cream.

To make the vanilla parfait, repeat the above process replacing the coffee with the vanilla extract and water.

Line a loaf tin with clingfilm and spoon half the coffee parfait into the tin and spread evenly. Spoon half the vanilla parfait onto the coffee layer and spread, then repeat the process with the remaining coffee and vanilla parfait mixtures.

Freeze, covered, for 3 hours, or until firm. Serve with the roast plums.

To make the roast plums, preheat the oven to 180°C.

Arrange the fruit in an ovenproof dish and sprinkle with the sugar and lemon juice. Bake for 20 minutes, or until soft and syrupy.