Let’s be honest, Christmas pud is mostly about getting lots of sweet, dried fruit slathered in brandy cream, and this parfait takes those flavours, adds chocolate and needs a fraction of the effort to pull together. Win-win.
Advertisement - Continue Reading Below
Yields:
8 serving(s)
Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Cal/Serv:
552
Ingredients
150 g mixed dried fruit
100 g dried cranberries
2 Tbsp. brandy
150 g dark chocolate, finely chopped
150 g condensed milk
500 g fresh vanilla custard, at room temperature
75 g glacé cherries, rinsed, dried and roughly chopped
For the topping and decoration
200 ml double cream
2 Tbsp. icing sugar
1 Tbsp. brandy
Cherries in syrup, we used Fabbi Amarena (see GH tip)
Directions
Step 1In a bowl, combine the mixed dried fruit,
cranberries and brandy.
Cover and leave to soak
for 1hr. Line a 900g
loaf tin with baking
parchment or clingfilm,
making sure the excess
hangs over the sides.
Step 2Melt the chocolate in
a large heatproof bowl
set over a pan of barely
simmering water. Stir
in the condensed milk
until combined and
thick. Remove the
bowl from the pan
and leave to cool to
room temperature.
Step 3Once the chocolate
mixture is cool, balloon
whisk in the custard
until combined (it
won’t be completely
smooth), followed by
the soaked fruit and the
cherries. Scrape into
the prepared tin and
smooth to level. Freeze
for 8hr, or ideally
overnight, until solid.
Step 4To serve, allow the
parfait to soften at
room temperature (in tin) for 5min. Meanwhile,
make the topping (if
serving). In a medium
bowl, whip the cream,
icing sugar and brandy
until the cream just
holds its shape.
Step 5Using the clingfilm/
parchment, transfer the
parfait to a serving plate
or board (peel off
clingfilm/parchment).
Pile the whipped cream
on top and decorate with
syrupy cherries, if using.
Serve in slices.
GH TIP:
Leftover Amarena cherries are great in cocktails. Put a cherry and some syrup in the bottom of a champagne flute, add a splash of kirsch and top up with fizz.
Per serving (with topping):
Calories: 552
Protein: 5g
Total fat: 29g
Saturates: 18g
Carbs: 64g
Total sugars: 54g
Fibre: 2g
Our favourite show-stopping Christmas dessert recipes to round of any festive meal with a bang
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
