Peach Parfait Recipe

This peach parfait recipe is served with a delightful peach and mint salad and drizzled with orange crème anglaise. Henry Harris occasionally scatters toasted flaked almond crumbs or praline crumbs over the dish before serving – a lovely addition if you have them to hand.

Ingredients

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Peach parfait

500g of peach purée
200g of caster sugar
60ml of water
12 egg yolks
500g of double cream

Crème anglaise

25ml of Grand Marnier
250ml of whole milk
250ml of double cream
1 large orange, zest only
1/2 vanilla pod, split
5 egg yolks
50g of sugar

Dressed peaches

1 peach, large and ripe
100g of caster sugar
100g of water
1 vanilla pod, seeds scraped
8 mint leaves, large

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Sugar thermometer
Food processor with a whisk attachment
Loaf tin

Begin by preparing the parfait. Place the sugar and water in a pan and heat to melt the sugar. Continue to heat until the syrup reaches exactly 121°C

200g of caster sugar
60ml of water

Add the yolks to the bowl of an electric food mixer and beat with the whisk attachment until pale. Pour the hot syrup into the eggs in a slow, steady stream, whisking continuously until the mixture increases in volume. Continue to whisk until cool

12 egg yolks

Once cool, fold in the peach purée, then whisk the cream to soft peaks and fold it into the mixture. Transfer to a terrine mould or loaf tin and leave in the freezer for 24 hours to set

500g of peach purée
500g of double cream

On the day of serving, prepare the orange crème anglaise. Add the milk, cream, orange zest and vanilla to a pan and bring to the boil. In a heatproof bowl, whisk together the eggs and sugar until pale and smooth. Pour the hot liquid onto the egg mixture in a steady stream, whisking continuously

250ml of whole milk
250ml of double cream
1 large orange, zest only
1/2 vanilla pod, split
5 egg yolks
50g of sugar

Once the mixture has thickened enough to coat the back of the spoon, pass through a sieve immediately into a clean bowl set over ice. Once cool, stir in the Grand Marnier

25ml of Grand Marnier

Before serving, add the sugar, water and vanilla seeds to a pan and bring to the boil. Once boiling, turn down the heat and simmer for 5 minutes. Then, strain into a bowl and allow to cool

100g of caster sugar
100g of water
1 vanilla pod, seeds scraped

Julienne the mint leaves and add to the syrup. Slice the peach into thin wedges, then toss through the mint syrup

8 mint leaves, large
1 peach, large and ripe

Cut a slice of parfait and place onto very cold plates. Arrange a pile of the dressed peach alongside, then drizzle the anglaise over the parfait. Serve immediately

First published in 2015

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Henry Harris

Henry Harris’s cuisine recalls the fine traditions of French bourgeois cooking with affection and generosity.

Peach parfait, orange crème anglaise, peach and mint salad

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