Cold, creamy delicious Cumquat Parfait
Cumquat parfait is a lusciously creamy dessert that will instantly cool you down on a hot summer’s day. Its tangy, sweet and citrusy flavour profile makes it simply irresistible. It is very easy to make and you don’t need any special equipment or ice cream churner. The active cooking time is also very short, the hardest part is waiting for the parfait to set!
What equipment do you need?
This cumquat parfait recipe is simple and doesn’t need much equipment. You can achieve a delicious creamy texture without an ice cream churner! You will need only basic equipment like an electric whisk, spatula, pot and mixing bowl. I recommend using silicon molds to set the parfaits in for easy release, you can set them in any cute shape! Alternatively, you can set them in plastic boxes and just scoop it out like ice cream.
Choose your flavour
This recipe includes a basic parfait base which you can easily infuse with any flavour you like. I’ve included how to make a quick and basic cumquat jam, used to flavour the parfait. However, you can easily use a pre-made jam like strawberry to flavour it instead. Just make sure to adjust the sugar levels as commercial jam is quite sweet, try decreasing the sugar to 50g first, you can always add more jam. Other delicious flavours I have made are ginger, matcha and olive oil!
Cumquat Parfait
Equipment
- Silicon mold
- Mixing bowl
- Electric whisk
- Spatula
- Pot
Ingredients
Cumquat Jam
- 180 g cumquat deseed, destemmed
- 50 g sugar caster
Parfait base
- 80 g sugar caster
- 1 egg whole
- 1 yolk
- 250 ml cream thickened
Instructions
- Wash your cumquats well, deseed, destem and roughly chop into little pieces. Add into a small pot along with the 50g sugar and cook, stirring over med-low heat until it thickens into jam consistency. Place into the fridge to cool.
- Set up a bain-marie with a pot of simmering water. Place the mixing bowl over it and add in the egg, yolk and 80g sugar. Whisk until it is thick, pale and double in volume. If you are worried about the eggs, you can bring the temperature to 83C to pasteurise the eggs. Place in the fridge to cool.
- Whisk the cream until soft peaks. Fold it into the egg base gently, in three goes. Add in the cumquat jam and gently fold through. Pour into silicon molds and let set in the freezer for 6-8hrs or overnight. Unmold and enjoy!
