Apricot Parfait with Pistachio Crumble

Recipe Serves: 8

Ingredients

40 minutes preparation, plus 12 hours chilling and 10 minutes cooking

4 eggs, seperated

100g caster suagr

1 teaspoon vanilla extract

400ml double cream

200g Mrs Bridges Apricot and Peach Preserve

50g pistachios, roughly chopped

75g dried apricots, chopped into 1cm cubes

Sunflower oil to line the tin

For the crumble topping:

50g plain flour

35g cold butter, cubed

2 tablespoons light brown sugar

30g pistachios, roughly chopped

Print Recipe

Follow The Recipe

Lightly oil a 900g (2lbs) loaf tin and then double line with clingfilm, leaving a generous amount of clingfilm hanging over each edge.

Put the egg yolk and sugar in the bowl of a stand mixer (or a large mixing bowl if using an electric whisk) and whisk together until light and airy.

Combine the double cream and vanilla extract and whisk until softly whipped. Gently fold the cream into the egg and sugar mixture.

In a very clean bowl whisk the egg whites until soft peaks form. Very gently fold the egg whites into the rest of the mixture, it is best to do this in three batches. Sprinkle over the pistachios and apricots and gently fold in.

Put 1/3 mixture into the prepared loaf tin. Drizzle or dollop over 1/3 of Mrs Bridges Peach and Apricot Preserve. Repeat twice more with the remaining parfait and jam. Using the overhanging clingfilm to wrap the top of the parfait and put in the freezer for atleast 12 hours.

To make the crumble topping preheat the oven to 180 degrees conventional (160 degrees fan, gas mark 4). Put the flour in a mixing bowl, add the cubed butter and use your fingertips to rub together until you have breadcrumb-like texture. Stir in the sugar. Spread the mixture out on a lined baking tray and bake for 10 minutes until golden brown and crisp. Stir in the pistachios.

When you are ready to serve take the parfait out of the freezer, unwrap the top of the parfait and use a butter knife or a palette knife to gently loosen the parfait from the edges of the tin. Put a serving board or platter on top of the tin and then, holding the tin onto the board turn the whole thing upside down. The parfait should come out onto the serving board. If it doesn't just leave it for a couple of minutes, as it warms up it should come out more easily.

Carefully remove the clingfilm. If you would like to smooth the sides, then dip a palette knife (or a butter knife) into a mug of boiling water and gently smooth the top and sides. Sprinkle over the crumble and serve immediately cut into sliced.

This dessert can be made ahead and will keep well wrapped in the freezer for up to two months, though it is best eaten in the first two weeks.

Print Recipe