1 bunch of picked watercress, endive or radicchio leaves
Generous bunch of fresh parsley
Generous bunch of fresh basil
Generous bunch of fresh mint
4 small gherkins
1-2 tbsp. fine capers
1 slice of white bread, crusts removed
Lemon juice & seasoning to taste
Olive oil (to blend the salsa)
Whip the egg yolks together with the caster sugar over a pan of simmering water until light and fluffy – set aside to cool
In a large bowl, whip the cream to soft peaks, then fold gently into the cooled egg yolk mixture
Make a French meringue by whipping the egg whites and adding the caster sugar gradually, until you have a firm, shiny, meringue
Beat 1/3 of the cream into the egg mixture, along with the broken up Christmas pudding pieces
Gently fold in the rest of the meringue
Set into the desired mould and place into the freezer for at least 4 hours
To prepare the cherries; drain them from the syrup, place the syrup into a pan and reduce until thick and syrupy.
Add the cherries back to the syrup while still hot.
For the crumble, simply take some of the biscuits and crumble them up – but not too fine!
When ready to serve you can either; warm the moulds slightly with a little hot water before turning out the parfait or if you set the parfait as a whole, remove from the mould and cut into desired portions.
Place your portion of parfait on the plate, spoon some of the warm cherries over along with some of the sticky, boozy syrup. Sprinkle over the crumb and serve immediately.