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How to make Stollen parfait

Yield = 8
Prep time: 6:30
Cook time: 0:10
Total time: 6:40

Ingredients

  • 1/4 cup (40g) mixed peel
  • 1/2 cup (85g) chopped glace cherries
  • 2/3 cup (110g) sultanas
  • 2/3 cup (110g) raisins
  • 2 teaspoons mixed spice (or see note)
  • 1 teaspoon almond extract (see note)
  • 1/4 cup (60ml) dark rum
  • 125g caster sugar
  • 4 egg yolks
  • 600ml thickened cream
  • 2/3 cup (90g) slivered almonds, toasted
  • Berry sauce, to serve (optional)

Method

  • Step 1 Combine mixed peel, cherries, sultanas, raisins, spice, extract and rum in a bowl. Cover and stand at room temperature for at least 4 hours or overnight. The next day, grease a 1-litre terrine or loaf pan and line with plastic wrap, leaving some overhang to cover the top.
  • Step 2 Place the sugar and 3/4 cup (185ml) water in a pan over low heat, stirring to dissolve the sugar. Increase heat to medium-high and simmer, without stirring, for 3 minutes or until slightly thickened. Cool slightly.
  • Step 3 Meanwhile, beat yolks with electric beaters for 3-4 minutes until thick and pale. Gradually beat in sugar syrup until combined and slightly thickened.
  • Step 4 Transfer the mixture to a cleaned pan over low heat and cook, stirring constantly, for 3-4 minutes until thick. Return mixture to a clean bowl and beat for 2-3 minutes until cooled.
  • Step 5 Beat cream to stiff peaks, then fold into yolk mixture. Fold in rum-soaked fruits and any soaking liquid, then pour into terrine and cover with overhanging plastic wrap. Freeze overnight.
  • Step 6 Remove from the freezer 15 minutes before serving to soften slightly. Invert onto a plate and cut into thick slices. Serve with berry sauce, if desired.