If like me, you like to have things in your freezer so that when you have a dinner party, one course at least has been taken care of, you will love this one, particularly over the Festive season.
Ingredients (serves 10)
For the parfait
- 300ml double cream
- 250gr condensed milk
- 3 egg whites, 90g
- 125g ginger biscuits
- 3 tbsp spiced rum
- 1 tsp vanilla extract
For the ginger and rum caramel
- 150g caster sugar
- 75ml water
- 150ml double cream at room temperature
- 2 tbsp finely chopped stem ginger
- 2 tbsp stem ginger syrup from the jar
- 2 tbsp spiced rum
Method
Line a 2lb loaf tin with baking parchment leaving an overhang at the edges. Put 75g of the ginger biscuits in a bag and use a rolling pin to break up into coarse crumbs. Set aside.
Put the egg whites into a medium bowl and beat with a handheld electric whisk until forming stiff peaks. Set aside.
In another large bowl, whisk the double cream with the vanilla extract to soft peaks. Add the condensed milk and rum and stir to combine. Stir a large spoonful of the egg whites into the cream mixture to loosen, then, using a large metal spoon, fold in remaining egg whites.
Spread half the crushed biscuits on the base of the tin and spoon half the rum parfait on top. Use a spoon to level and scatter the remaining crushed biscuits. Spread over the remaining parfait. Fold over the baking parchment and wrap tightly first with some plastic wrap and then with some silver foil. Free the parfait until solid – at least 6 hours or preferably overnight.
To make the ginger and rum caramel, stir the water and sugar in a heavy saucepan over medium to high heat. When the sugar melts, stop stirring and cook until the caramel becomes a deep golden brown colour. Take the saucepan off the heat and carefully pour in the double cream. Stir to combine. Add the rum, syrup and chopped ginger.
To serve, roughly crush the remaining ginger biscuits. Unwrap the tin to expose the surface of the loaf. Dip the bottom of the tin in tepid water for a few seconds to loosen and Invert the parfait onto a serving plate. Carefully remove the tin and baking parchment. Scatter crushed biscuits over the top and drizzle with some ginger and rum caramel, serving the rest on the side.