Line a 1.2-litre loaf tin with cling film.
Whisk together the peanut butter, liqueur
and double cream to a smooth paste.
To make a sabayon, put 150g of the
sugar, the whole eggs and egg yolks in
a bowl set over a pan of simmering water.
Whisk with an electric hand whisk for
5-7 mins or until the mixture is light and
mousse-like, then remove from the heat
and continue to whisk for 5 mins until
cool. Set aside.
Put the remaining sugar in a small
saucepan with 3 tbsp water, heat gently
to dissolve, then boil for 2 mins until the
temperature reaches 115C on a sugar
thermometer. Meanwhile, in a large clean
bowl, beat the egg whites to stiff peaks,
stream in the sugar syrup and continue
to beat until the egg white mixture is just
stiff and shiny. (It is important that the
sugar syrup goes into the egg white at
the right temperature, so you may need
an extra pair of hands for this.)
Fold the egg white mixture into the
peanut butter mixture, then fold in the
whipping cream and finally the sabayon.
Pour into the tin and freeze for 6 hrs or
until solid, or up to 2 weeks. Pour any
leftover parfait into individual ramekins
or dariole moulds and keep in the freezer.
To make the cherry compote, put the
cherries in a large frying pan, add 100ml
water, cook for 10 mins to soften, then
add the sugar, Armagnac or brandy and
lemon juice. Cook for a further 8-10 mins
until syrupy, then allow to cool. Can be
made up to 2 days ahead.
Take the parfait from the freezer
10 mins before you wish to serve,
remove the cling film and cut into slices.
Carefully place 1 slice of parfait on each
of 6 dessert plates and serve with the