Recipe

Honeycomb and hazelnut frozen parfait pudding

Make dessert the centrepiece this Christmas with our frozen honeycomb and hazelnut parfait pudding.

  • 50 mins cooking
  • Serves 8
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Ingredients

  • 1 cup (240g) mixed glacé fruit
  • ¼ cup (60g) glacé cherries
  • ¼ cup (40g) sultanas
  • ¼ cup (60ml) brandy
  • 4 large eggs, separated
  • ½ cup (80g) icing (confectioners') sugar
  • ¼ cup (25g) cocoa powder
  • 60 grams dark (semi-sweet) chocolate
  • ⅓ cup (45g) roasted hazelnuts, chopped coarsely
  • 50 grams chocolate honeycomb bar, chopped coarsely
  • 2 teaspoons powdered gelatine
  • 1 tablespoon hot water
  • 1 cup (250ml) pouring cream
  • 180 grams white chocolate
  • red currants, to serve

Method

  • 1
    Place mixed glacé fruit into a food processor fitted with a metal blade. Process for 3 seconds. Add cherries, process 2 seconds. Place fruit in a medium bowl, add sultanas; stir in brandy. Cover, store in a cool, dark place overnight (fruit chunks should not be too large or they will tear the pudding when cutting).
  • 2
    Line a 2-litre (8-cup) pudding steamer with plastic wrap, smoothing the wrap to remove as many wrinkles as possible.
  • 3
    Beat egg whites in a small bowl with an electric mixer until firm peaks form; gradually beat in the combined sifted icing sugar and cocoa. Gradually beat in lightly beaten egg yolks.
  • 4
    Place dark chocolate in a medium heatproof bowl over a medium saucepan of simmering water (see Dessert Techniques page 148). Stir chocolate until smooth.
    Cool for 5 minutes.
  • 5
    Stir melted chocolate into egg mixture. Pour chocolate mixture over fruit, mix well. Stir in hazelnuts and honeycomb chocolate.
  • 6
    Sprinkle gelatine over the hot water in a small heatproof jug; stand in a small saucepan of simmering water, stir until gelatine dissolves (see Dessert Techniques page 148). Cool slightly. Stir gelatine into chocolate mixture.
  • 7
    Beat cream in a small bowl with an electric mixer until firm peaks form; fold into chocolate mixture. Pour mixture into pudding steamer. Smooth top; cover, freeze overnight.
  • 8
    Invert pudding onto a chilled serving plate; remove steamer, peel away plastic wrap. Return to the freezer.
  • 9
    Place white chocolate in a medium heatproof bowl over a medium saucepan of simmering water (don't let the water touch the base of the bowl). Stir chocolate until smooth. Cool for 5 minutes, then spoon chocolate gently over top of pudding. Return to freezer immediately to allow chocolate to set. Top with red currants to serve.

Notes

You will need to start this recipe 2 days ahead.

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