Climatic Backflip

Here in Sydney we have had record hot days and then record cold days all in the space of about a week. After the 40+ temperatures of last weekend, it has been cold and rainy ever since. It’s the biggest climatic backflip I’ve ever seen. From feeling slightly foolish looking at all the new autumn/winter fashion popping up everywhere, I am starting to feel that yes, buying that great winter coat and a new pair of boots may be necessary, even though it is only mid-February.

I wanted to tell you about this amazing honey parfait when the weather warmed up again, but cold weather has never been enough to make me stop eating ice cream anyway. I just couldn’t wait any longer because this dessert was absolutely amazing. It came from a gorgeous cookbook called Decadence by Phillip Johnson that my sister was given for Christmas last year. I wonder if she’d notice if it mysteriously went missing one day. It’s the kind of book where you want to stick a post-it note to almost every page, because all of the recipes look and sound incredible. This was the first one we tried and it certainly didn’t disappoint!

The honey and vanilla flavours together were delicious, and the plated dessert looked beautiful served in slices and drizzled with the deep purple cooking juices from the grilled plums. The plums this season have been exceptional, and I think I have eaten several dozen over the last few weeks. They made the perfect accompaniment, although apricots or peaches would have also worked beautifully. The recipe suggests also serving with a scattering of pistachios, which I imagine would be wonderful also.

Honey Parfait with Grilled Plums
Serves 8
Recipe adapted from Decadence by Phillip Johnson

• 1 cup milk
• ¼ cup good quality honey
• 1 vanilla bean, split lengthways, seeds scraped
• 6 egg yolks
• ½ cup caster sugar
• 350mL pouring (whipping) cream
• 10 ripe plums, cut in half, stones removed
• Caster sugar, for sprinkling
• ¼ cup shelled, unsalted pistachio nuts, blanched and skinned (optional)

1. Place the milk, honey, vanilla seeds and the bean itself into a saucepan over medium heat and stir to dissolve the honey. Bring to the boil, then remove from the heat and allow to infuse for at least an hour. Re-heat it to boiling after it has infused.
2. In a bowl, lightly whisk together the egg yolks and sugar. Whisk in about ¼ cup of the hot milk to temper the mixture and then add the remainder of the milk, whisking constantly. Return to a saucepan over medium heat.
3. Using a wooden spoon, stir constantly until the custard thickens and coats the back of the spoon. Do not allow to boil. Transfer to the bowl of an electric mixer and beat on medium speed until cool. Refrigerate until completely cold or quick-chill by placing the bowl into a sink filled with cold water and ice cubes.
4. Whisk the cream until stiff peaks form. Using a whisk, carefully fold the cream through the custard mixture a little at a time.
5. Line a 28 x 10 x 8cm loaf pan with plastic wrap, allowing a 4cm overhang around the sides. Spoon the parfait mixture into the tin and tap gently against the benchtop to expel any air bubbles. Gently cover the top with the overhanging plastic wrap and freeze overnight, or until set.
6. When ready to serve, preheat the grill (broiler) to medium. Sprinkle the cut surface of each plum liberally with caster sugar and place on a baking tray. Grill for 6-8 minutes or until the plums caramelise on top.
7. Turn the parfait out of the mold onto a cutting board. Using a hot knife, cut into slices about 1.5cm thick, then arrange on a serving plate. Place plum halves on top, drizzle with some cooking juice and scatter with pistachio nuts if desired.