Cherry and coconut parfait loaf

Recipe from: 10/1/2007 12:00:00 AM
Ingredients 8
Servings 12
Time 45

Ingredients

  • 400
    g
    castor sugar
  • 6
    extra-large egg yolks
  • 250
    g
    fresh cherries, stoned (or other fresh berries)
  • 5
    ml
    vanilla essence
  • 1
    extra-large egg white
  • 250
    ml
    cream
  • 80
    g
    dessicated coconut, toasted
  • extra cherries and coconut shavings, to garnish
 

Method

0
 
1. Line the base and sides of a loaf tin with baking paper. Bring the castor sugar and 250ml water to the boil in a saucepan, then reduce the heat and simmer until the mixture reaches the soft-ball stage (or 115° C on a sugar thermometer). To test, drop a little mixture into cold water: it should form a soft ball. Remove from the heat.
2. Beat the egg yolks until just mixed using an electric beater. Gradually beat in the hot syrup. Beat for five minutes longer then reduce the speed to low and beat for a further 10 minutes until the mixture is cooled.
3. Puré the cherries in a food processor with egg-yolk mixture. Divide the mixture in half and fold the berry mixture into one half of the egg mixture. Fold the coconut into the other half.
4. Beat the cream until stiff. Fold into the egg-yolk mixture. Divide the mixture in half and fold the berry mixture into one half of the egg mixture. Fold the coconut into the other half.
5. Put alternating spoonfuls of the two mixtures into the prepared loaf tin then use a blunt knife to swirl the two mixtures together. Freeze for a few hours until firm.
6. To serve invert the parfait loaf onto a serving platter, remove the lining paper and garnish with fresh cherries and coconut shavings.
 

Read more on: fruit
 

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