Neapolitan Parfait

 

Some of my favourite food writers inhabit the Daily Telegraph, including the chef Angela Hartnett, who has a Sunday column of the most delectable recipes.    I tried this amazing Neapolitan Parfait, and am so delighted, I thought that it deserves a wider audience.   It is made without an ice cream maker, but does take time, as each layer is made and frozen in turn.   Top tip - if your freezer has a boost setting, use it half an hour before you start. 

Neapolitan Parfait

Neapolitan Parfait

Strawberry layer:

2 egg yolks, 25g caster sugar, 100g strawberry purée (fridge cold)

150ml double cream, lightly whipped

 Line a 900g loaf tin with parchment paper and put it into the freezer to pre-chill.   First, make the strawberry layer by whisking the yolks and sugar (as above) until doubled in volume, then take off the heat and whisk in the cold strawberry purée.   Fold in the whipped cream and pour the mixture into the bottom of the loaf tin, levelling it before setting it in the freezer for at least an hour. 

Vanilla layer:

2 egg yolks, 25g caster sugar, 1 vanilla pod, split down the middle and the seeds scraped out, 150ml double cream, lightly whipped

 Mix the vanilla seeds with the egg yolks and sugar and whisk (as above) until doubled in volume before removing from the heat and continuing to whisk until cold.  Fold in the cream and pour this over the strawberry mixture.   Put it back into the freezer for at least an hour.

Chocolate layer:

2 egg yolks, 25g caster sugar, 50g dark chocolate broken into pieces, 150ml double cream, lightly whipped

 Last but not least, make the chocolate layer.   Whisk the egg yolks and sugar (as above), but also melt the chocolate in a separate bowl.  When the sugar/egg mixture has doubled in size, whisk in the chocolate, then add the double cream until it starts to thicken.   Pour onto the vanilla layer.   Freeze again, this time for 2-3 hours or overnight.

 

To serve, you can turn the parfait out onto a plate or a board, and then leave it to defrost a little before cutting it with a warm knife.