- 100g dried cranberries
- 150g raisins or sultanas
- 50ml brandy
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 150g dark chocolate
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 8 egg yolks
- 250g golden caster sugar
- 100g honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 100g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g cocoa
- 300ml double cream
- 100g ginger nuts, crumbled
- crème fraîche, to serve (optional)
Put all the dried fruit in a bowl and pour over the brandy. Leave to soak while you line a 900g loaf tin with cling film.
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, then set aside to cool a little. Whisk the egg yolks with the sugar and honey in a separate bowl until light, then fold into the melted chocolate. Place the mixture back over the pan of hot water and whisk for a couple of minutes until thickened.
Melt the butter with the cocoa in a pan, leave to cool to room temperature, then whisk into the chocolate mixture. Whip the cream to soft peaks, then fold that into the chocolate too. Finally, fold in the fruit and the ginger nuts. Scrape everything into the prepared loaf tin, then freeze overnight, or for up to one month. To serve, turn out of the tin and cut into slices using a hot knife. The parfait is delicious on its own but also works well with a spoonful of crème fraîche.