Peanut butter parfait with cherry compote

Peanut butter parfait with cherry compote

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Prep: 30 mins Cook: 25 mins Plus freezing

A challenge

Serves 6 - 8
This light and sumptuous frozen dessert bar by Jason Atherton is technically tricky but worth it for the stunning finish

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal731
  • fat48g
  • saturates23g
  • carbs57g
  • sugars57g
  • fibre2g
  • protein13g
  • salt0.4g
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    For the parfait

    • 100g smooth peanut butter
    • 2 tbsp Frangelico (hazelnut liqueur)
    • 75ml double cream
    • 250g caster sugar
    • 4 egg, 2 left whole and 2 separated



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 175g whipping cream, semi-whipped

    For the cherry compote

    • 500g cherry, stoned



      One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

    • 100g granulated sugar
    • 1 tbsp Armagnac or brandy
    • squeeze lemon juice


    1. Line a 1.2-litre loaf tin with cling film. Whisk together the peanut butter, liqueur and double cream to a smooth paste.

    2. 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.

    3. 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.)

    4. 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.

    5. 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.

    6. 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 cherry compote.

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