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Prune and Tokaji parfait, prune cake, Tokaji jelly, white chocolate ganache and mascarpone ice cream
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Michael Wignall uses Tokaji, a sweet Hungarian wine, in his rich prune parfait recipe. This is not a simple dessert to make – it requires cooking sous vide, comprises 8 components and calls for a fair amount of preparation and cooking. The combination, however, is simply divine and is guaranteed to be a crowd pleaser.
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Ingredients
Metric
Imperial
Parfait
- 100g of prunes
- 100ml of Tokaji
- 4 egg whites
- 75g of caster sugar
- 1 1/2 bronze gelatine leaves
- 250ml of double cream, semi whipped
- 50ml of water
- 100g of praline paste
Prune cake
- 150ml of water
- 85g of dried dates
- 35g of bicarbonate of soda
- 75g of prune purée
- 1 egg
- 85g of caster sugar
- 25g of butter
- 85g of self-raising flour
Tokaji jelly
- 150ml of Tokaji
- 50ml of water
- 2g of agar agar
White chocolate ganache
- 5g of gelatine
- 1 egg yolk
- 15g of icing sugar
- 30ml of double cream
- 100g of white chocolate, chopped
- 160ml of whipping cream, semi whipped
Beurre noisette
- 200g of unsalted butter
- 100g of milk powder
- 25g of icing sugar
Mascarpone ice cream
- 100ml of water
- 1/2 lemon, juiced
- 50g of caster sugar
- 25ml of glucose
- 300g of mascarpone
Prune sabayon
- 300g of prunes, pitted
- 60ml of Calvados
- 1/2 vanilla pod
- 2 oranges, zested
- 2 lemons, zested
- 1/2 cinnamon stick
- 5 egg yolks
- 90g of caster sugar
- 10ml of water
- 50g of prune purée
- 175ml of whipping cream
Honeycomb
- 330g of caster sugar
- 140g of lavender honey
- 120ml of glucose
- 80ml of water
- 40g of bicarbonate of soda
To plate
- 200g of feuilletine
SAVE RECIPE
Equipment
- Fine sieve
- Piping bag 1-2cm nozzle
- Food mixer
- Ice cream maker
- Sous vide or water bath
- Sugar thermometer
- Sous vide bags
- 8 x 60 mm long and 15 mm in diameter cylindrical freezer moulds
- Silpat mat
- Drum sieve
Method
1
For the prune sabayon, marinate the prunes for 20 hours with the calvados, vanilla pod, orange zest, lemon zest and cinnamon
- 300g of prunes, pitted
- 60ml of Calvados
- 1/2 vanilla pod
- 2 oranges, zested
- 2 lemons, zested
- 1/2 cinnamon stick
2
Blend in food processor until smooth. Pass through a fine sieve. Reserve until needed
3
To make the parfait, soak the prunes in Tokaji in a large vac pac bag, overnight. Poach sous-vide at 85°C for 20 minutes. Drain and chop into small pieces. Soak the gelatine in cold water until floppy
- 100g of prunes
- 100ml of Tokaji
- 1 1/2 bronze gelatine leaves
4
Make a paté a bomb by placing the sugar and water into a small pan. Using a sugar thermometer heat the mix to 118ºC
- 75g of caster sugar
- 50ml of water
5
Meanwhile whisk the egg whites in a mixer until soft peaks form. Slow the mixer speed to low, pour the hot sugar syrup over the whites and continue to whisk on high speed for 10 minutes
6
Dissolve the gelatine in 30ml of double cream over a low heat and add to the paté a bomb
- 30ml of double cream, semi whipped
7
Put the praline paste into a bowl. Fold in the semi whipped cream in three batches and then fold in chopped prunes. Spoon into a piping bag
- 220ml of double cream, semi whipped
- 100g of praline paste
8
Pipe into 8 x 60mm long and 15 mm in diameter cylindrical shaped freezer moulds. Keep in the freezer until serving
9
For the prune cake, heat the oven to 165°C/Gas mark 3
10
Bring the water to the boil and add the dates. Leave to simmer for 2 minutes, strain and then blend in food processor with the bicarbonate of soda and prune purée until the mixture is smooth
- 150ml of water
- 85g of dried dates
- 35g of bicarbonate of soda
- 75g of prune purée
11
Pass it through a fine sieve with a plastic spatula to give a silky smooth purée
13
Spoon in the date purée a small amount at a time and when combined, fold in the flour. Pour into a baking tray lined with silicone paper and cook for 10 - 15 minutes
- 85g of self-raising flour
14
Allow to cool and keep in the fridge until serving
15
For the jelly, place all the ingredients into a small pan and bring to a simmer for 2 minutes. Pass through a fine sieve onto a 50 x 30cm non-stick tray
- 150ml of Tokaji
- 50ml of water
- 2g of agar agar
16
Tilt the tray from side to side to allow the jelly to set evenly on the tray. When set, using a ruler and a pallet knife, cut into 16 tagliatelle-size strips
17
Transfer to a cling-filmed tray and keep refrigerated until serving
18
For the ganache, soften the gelatine in cold water. Whisk the yolk and sugar in a bain-marie until light and fluffy
- 5g of gelatine
- 1 egg yolk
- 15g of icing sugar
19
Melt the gelatine in the double cream. In a separate pan, melt the chocolate. Fold the cream into the melted white chocolate
- 30ml of double cream
- 100g of white chocolate, chopped
20
Next, fold in the sabayon and finally fold in the semi whipped cream. Allow to set in the fridge. Once set, beat with a whisk until smooth and glossy
- 160ml of whipping cream, semi whipped
21
For the beurre noisette, melt the butter and bring it to foaming point. Stir in the milk powder and cook, continuously stirring until golden brown. Strain through a fine sieve onto a kitchen towel
- 200g of unsalted butter
- 100g of milk powder
22
Spread out to drain off the excess fat. When cool and crisp sprinkle with icing sugar. Keep in an airtight container until serving
- 25g of icing sugar
23
For the mascarpone ice cream, bring the water, sugar, lemon and glucose to the boil. Simmer for two minutes. Remove from the heat and cool. Beat in the mascarpone
- 100ml of water
- 1/2 lemon, juiced
- 50g of caster sugar
- 25ml of glucose
- 300g of mascarpone
24
Put into an ice cream maker and churn. Once frozen, put into a freezer container and freeze. Be careful not to go too cold (not below -5°C or the mascarpone will split
25
Return to the sabayon. Whisk the yolks in a mixer until pale and white. In a small pan, bring the sugar and water to 118°C. Pour over the yolks and whisk to combine. Allow to cool and thicken
- 5 egg yolks
- 90g of caster sugar
- 10ml of water
26
Fold in the reserved prune purée. Semi-whip the cream and fold it in in three batches. Transfer to a container and refrigerate until serving
- 50g of prune purée
- 175ml of whipping cream
27
For the honeycomb, in a heavy based pan, heat the sugar, honey, glucose and water until it melts together and then cook to a light caramel
- 330g of caster sugar
- 140g of lavender honey
- 120ml of glucose
- 80ml of water
28
Take off the direct heat and sprinkle in the bicarbonate of soda. Whisk for 3-5 seconds then pour onto a silicone mat and allow to cool
- 40g of bicarbonate of soda
29
Heat the oven to 180°C/Gas mark 4
30
Crush the honeycomb to a fine powder. Sprinkle through a fine sieve onto a greased silicone mat in a very thin layer. Bake for 30 seconds, until melted
31
Remove carefully from the mat while still hot. Store in an airtight container until serving
32
To serve, lay out 8 plates. Remove the prune and Tokaji parfait from the moulds. Roll the feuilletine between two pieces of baking paper. Roll in the feuilletine crumb to coat. Place a cylinder on each plate
- 200g of feuilletine
33
Crumble the prune cake around and lay Tokaji jelly strips over. Pipe 3 dots of white chocolate ganache on and sprinkle with beurre noisette
34
Spoon a small amount of prune sabayon on and garnish with a shard of honeycomb crisp. Lastly quenelle the mascarpone ice cream and serve immediately
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