Seasonal recipes from our award-winning Chef, Michael
Wignall
Michael is proud of the seasonal and local
ingredients sourced for The Latymer, our award-winning luxury
restaurant in Surrey. The food hero producers that supply the
kitchen and the Latymer’s own herb garden give inspiration and he
wants to share recipes with everyone to make the most of seasonal
flavours.
Fantastic right
now – an iced dessert to help cool a hot summer
night!
Michael’s recipe for Tokaji and prune
parfait
You will need:
- 100g pitted prunes finely chopped
- 200ml Tokaji aszu or sweet dessert wine of
good quality
- 4 whole eggs
- 75g of caster sugar
- 2 dessertspoons of cold water
- 250ml of double cream
To make:
- The day before making the parfait, marinate
the prepared prunes in the Tokaji leaving them to soak
overnight
- Place your eggs into an electric mixer and
whisk for approximately 10 minutes until they are light and
fluffy
- Place the sugar and water in a thick bottom
saucepan, slowly warm until the bubbles have started to go very
small, (118 degrees) this should take about 4-5 minutes, but watch
over it as it turns very quickly
- Set the electric mixer on the lowest setting
and while still whisking slowly, gently pour in the sugar syrup.
When all the sugar is added, slowly increase the speed
of the mixer and leave turning until cold, approximately for
10 minutes
- Remove the eggs and sugar mixture from the
machine and slowly fold in the prunes and Tokaji
- Whip the cream until it forms soft peaks and
fold into the other mixed ingredients
- Pour into a cling film lined terrine, mould
or single ring moulds and place into freezer
- Freeze for 8 hours, turn out of terrine or
mould, re-wrap and place back in the freezer until ready to
serve
Top tip: lightly brush the mould with oil
and line it with a double layer of cling film (two sheets) to aid
removal
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486150