THE UNFLAPPABLE HOST
Easy entertaining
Hands-on time 20min, plus infusing and freezing. Serves 10-12
◆ 50g (2oz) glacé cherries, plus a few extra to decorate, chopped ◆ 50g (2oz) dried apricots, chopped ◆ 25g (1oz) candied peel ◆ 50ml (2fl oz) Amaretto ◆ 3 large egg whites ◆ 100g (3½oz) caster sugar ◆ ½tsp almond extract ◆ 400ml (14fl oz) double cream ◆ Runny honey, to drizzle ◆ About 12 Florentines, to serve
1 Put the dried fruit and Amaretto into a small pan. Bring to a gentle simmer, and then remove from the heat. Set aside to infuse for 30min.
2 Wet the inside of a 1.7 litre (3 pint) savarin or ring cake tin with a little water and line with clingfilm, making sure there is excess hanging over the edges (this will make it easier to remove the parfait later).
3 Put egg whites into a large bowl. Beat with a handheld electric whisk until forming stiff peaks. Whisk in sugar, 1tbsp at a time, beating between each addition, until thick and glossy.
4 In a separate bowl, whisk the almond extract and double cream until mixture holds its
shape when whisk is lifted. Stir a spoonful of the egg whites into the cream to loosen, and then fold in remaining egg whites. Fold in the dried fruit mix and any juices from the pan. Tip into the lined tin, wrap in clingfilm and freeze until solid, at least 6hr but ideally overnight.
5 When ready to serve, remove clingfilm wrapping, and dip the tin in cold water for a few seconds to loosen. Invert on to a serving plate, carefully removing clingfilm. Drizzle with honey, and decorate with halved Florentines and extra glacé cherries.
PER SERVING (for 12) 345cals, 3g protein, 25g fat (14g saturates), 26g carbs (19g total sugars), 1g fibre