Vanilla Parfait with Spiced Plum Compote

Jump to Recipe

This vanilla parfait is one of the easiest desserts to serve at the end of a dinner party. All you need to do is slice and serve, and top with spiced plums or any other topping you like.

A slice of vanilla parfait topped with spiced plum compote and freeze-dried plums in a bowl.

It’s just as easy to make as it is to serve. There’s no cooking involved in the parfait itself, just a bit of whisking and folding. You can make it well in advance and keep it in the freezer until you need it. The texture is light and smooth, with a rounded vanilla flavour that works with almost anything. For this parfait recipe, I’ve gone with a simple spiced plum compote, made with canned plums and star anise. It works just as well with other fruit, or simply served on its own.

Ingredients

Egg yolk: Use fresh egg yolks, and bring them to room temperature before whisking.

Icing sugar: Icing sugar dissolves easily, which helps keep the texture smooth. It also contains a small amount of starch, which helps the parfait hold together.

Cream: Use full-fat cream and whip it to soft peaks. Over whipping will make it hard to mix in the egg yolk evenly.

Vanilla: Since vanilla is the main flavour, it’s worth using a good-quality vanilla paste.

Vermouth: A small amount of sweet vermouth enhances the vanilla flavour and the alcohol content helps keep the parfait slightly softer straight from the freezer.

Canned plums: I’ve used canned plums in syrup here for ease. Strain off the syrup and remove the stones before cooking. You can totally use fresh plums, just add some sugar and let them cook down for longer.

Instructions

Egg yolks being beaten with icing sugar until light and fluffy.

ONE: Beat the egg yolks and icing sugar with an electric beater or stand mixer until it becomes pale in colour and doubled in volume. Add the vanilla and vermouth and mix briefly to combine.

Cream being whipped to soft peaks in a bowl with a whisk.

TWO: Whip the cream to soft peaks. Don’t take it any further or it won’t mix evenly with the egg yolk.

Beaten egg yolks being poured slowly into whipped cream to be mixed together.

THREE: Slowly fold in the egg mixture into the whipped cream.

Vanilla parfait in a dish lined with baking paper ready to freeze.

FOUR: Pour into a loaf tin lined with baking paper and freeze for at least 6 hours.

Canned plums with lemon peel, star anise, and lemon zest in a pot.

FIVE: Cook the plums with the star anise, lemon peel and lemon juice in a saucepan over medium heat until the plum start to fall apart and the liquid has reduced to a syrup consistency.

Plums and spices cooked down in a pot to make a compote.

SIX: Remove the star anise and lemon peel and let the compote cool, then chill in the fridge before serving.

Variations & Substitutions

Change the fruit. This recipe will work with almost any fruit. Try using canned or frozen berries, apples or pears. You can use fresh fruit as well, you will just need to add a little sugar and water when making the compote. Whatever fruit you choose, make sure the compote is balanced with acidity, as you want it to cut through the sweetness of the parfait. I’ve made this with poached tamarillos for an autumn dinner party before and they work really well too!

Different alcohol. If you don’t have vermouth on hand, or don’t want to buy it just for this recipe, you can swap it for a sweet wine, or even a liqueur like St Germain elderflower liqueur.

Storing Leftovers

Store the parfait in the freezer, covered tightly with cling film. It is best eaten within a week, but will last for months in the freezer is stored correctly.

The plum compote will last up to a week in an airtight container in the fridge.

Frequently Asked Questions

Are the egg yolks safe to eat raw?

Yes, the yolks aren’t cooked in this method, but are whipped with sugar instead. As with any recipe using raw eggs, use fresh, good-quality eggs and keep the parfait frozen until serving.

Can I make this without alcohol?

Short answer is yes. However, the alcohol in this recipe helps to keep a softer texture of the frozen parfait. Without the alcohol, the parfait will be very hard and solid.

Why is my parfait too soft?

This usually comes down to the cream being under-whipped. Make sure the cream is whipped to soft peaks, and fold it through gently to keep the structure.

Why has my parfait separated?

If your parfait has separated and appears to be deeper in colour at the bottom, this may be due to your freezer not being cold enough. It will still taste great, it will just have a firmer texture at the bottom and softer at the top.

The Recipe

I’d love to hear how you get on with making this recipe if you try it and how much you enjoyed eating it! Leave a review below for me to read, or tag me on Instagram if you share a photo.