Cherry Parfait with Pistachio and Olive Oil Cake
For the Cherry Parfait:
400g Pitted Cherries (Fresh or Frozen)
60g Caster Sugar
1 TBSPN Water
175ml Whipped Double Cream
125ml Whole Milk
1tsp Vanilla Extract OR ½ a Vanilla Pod
6 Large Egg Yolks
100g Granulated Sugar
For the Pistachio and Olive Oil Cake:
40g Fine Polenta
150g Ground Pistachios
40g Plain Flour
1tsp Baking Powder
95ml Olive Oil
75g Unsalted Butter – Melted
150g Caster Sugar
Juice and Zest of 1 Orange and 1 Lemon
For the Meringue:
60g Egg Whites
60g Caster Sugar
60g Icing Sugar
Method for Cherry Parfait:
Add Cherries, 60g Caster Sugar and Water into a saucepan and simmer for 10 – 15 minutes.
Blend with a stick blender until pureed and pass through a fine sieve.
Put back on the heat for 5 minutes to thicken slightly. Set aside to cool. (Reserve 3 or 4 tablespoons for plating.)
Gently warm the Milk and Vanilla in a pan until just below simmering
Using a food mixer or a hand whisk, whisk the Egg Yolks and 100g Sugar until light, pale and fluffy.
Slowly add the milk into the Egg mix and return the mix to the pan, heat, stirring constantly until the mix thickens.
Allow the mix to cool for around 20 minutes then gently fold in the Cherry Puree and Whipped Cream.
Pour into lined moulds or a lined container and freeze for at least 4 hours or overnight.
Method for Pistachio & Olive Oil Cake:
Gently warm the Butter and Olive Oil in a small pan until the Butter has melted.
With an electric hand whisk or a food mixer whisk the Eggs and the Sugar until light, pale and fluffy.
Slowly pour the Oil and Butter into the egg mix.
Mix the Polenta, Pistachios, Flour and Baking Powder together.
Add the dry ingredients to the wet ingredients and gently fold together until combined.
Add the Zest and Juice and mix through.
Pour into a lined baking tin and bake at 160°c for 20 – 25 minutes until the Cake cooked and a skewer comes out clean.
Method for the Meringue:
Using an electric hand whisk or food mixer whisk the Egg Whites until they are foaming.
Mix the Sugars together in a small bowl.
Slowly add the sugars to the egg whites, one tablespoon at a time.
Whisk until the mix is thick, sticky, and glossy.
Line a flat baking sheet with paper or silicone mat and bake the meringue at 50°c for 2 hours or until dry and crispy.