Christmas Rum and Raisin Parfait

1. 1

   Line a large loaf tin (about 2 - 2.5 litres) with food-safe cling film, leaving overhang. Finely grate the coloured zest of one large orange, then squeeze its juice. Measure the other ingredients. Separate four commercially pasteurized large eggs into yolks and whites, using a product suitable for whipping; keep the eggs and cream chilled until needed. Have another freezer-safe container ready if the whipped mixture exceeds the tin capacity.

   10 min

2. 2

   Put the 200 g raisins, all the orange juice and zest, 75 ml spiced rum, allspice, nutmeg, cinnamon and cloves in a saucepan. Bring to the boil over high heat, then reduce the heat and simmer gently for about 5 - 10 minutes, until the raisins are plump and most liquid has been absorbed. Do not boil dry; retain every raisin and any remaining liquid.

   10 min

3. 3

   Transfer the raisin mixture to a shallow bowl and let it cool completely, allowing about 30 minutes. The fruit must no longer feel warm before it is folded into the cream.

   30 min

4. 4

   In a large bowl, beat the four pasteurized yolks with all 125 g dark brown soft sugar until thick and fluffy, about 5 minutes. This is an uncooked egg mixture, so use commercially pasteurized eggs.

   5 min

5. 5

   In a separate bowl, whip the cold 600 ml double cream to soft peaks, stopping before it becomes stiff or grainy. Gently fold it into the yolk mixture, then fold in all the completely cooled raisins and every drop of their remaining liquid.

   5 min

6. 6

   Using a clean, grease-free bowl and whisk, beat all four pasteurized whites to soft peaks. Gently fold them into the cream mixture a spoonful at a time, keeping as much air as possible. Use all four whites; they come from the same four eggs as the yolks.

   5 min

7. 7

   Spoon all the mixture into the lined tin, smooth the surface and cover. Put any excess in the additional freezer-safe container. Freeze for 45 minutes.

   45 min

8. 8

   Remove the partly frozen parfait and gently whisk or stir through it to redistribute the raisins evenly, taking care not to tear the lining. Smooth and cover again; do the same to any extra container.

   5 min

9. 9

   Freeze overnight, allowing about 12 hours, until firm enough to unmould and slice. If the centre is still too soft, keep freezing until it holds its shape. The displayed preparation time includes this freezing and the earlier cooling and freezing stages.

   720 min

10. 10

    Lift from the tin using the overhanging film, peel off the film and cut into six portions with a knife dipped in warm water and wiped dry. Serve promptly and keep the remaining parfait frozen. This rum dessert is intended for adults; simmering does not establish that all alcohol has evaporated.

    5 min

1 serving ≈ 208 g

Nutrition values are estimates. - means data is unavailable.