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Cumquat Parfait

Creamy summery cumquat parfairt that doesn't need an ice cream churner
Prep Time15 minutes
Course: Dessert, Snack
Cuisine: French
Keyword: Cold treat, Easy, Ice cream, No churn, Parfait
Servings: 6

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!

Notes

This recipe, can be made with just a handheld whisk. But I highly recommend an electric whisk to save you time and prevent muscle aches!