• For the vanilla parfaits

  • 50g caster sugar

  • 2 dessertspoons water

  • 3 egg yolks

  • 150ml double cream

  • 2 vanilla pods, split

  • For the cherries

  • 600g cherries, washed and stoned

  • 50g caster sugar

  • 100ml water

  • 20ml Kirsch or sweet cherry brandy

  • 15g corn flour

  • 1 dessertspoon icing sugar, for dusting


  • 1.

    Place the sugar and water in a saucepan and bring to the boil. Boil the syrup for 2 minutes to melt the sugar, and then remove the pan from the stove.

  • 2.

    Pour the egg yolks into the bowl of a food mixer and whisk.

  • 3.

    Add the syrup and continue whisking for about 10 minutes until the mixture has thickened and increased by about three times in volume.

  • 4.

    Pour the cream into a bowl. Scrape the vanilla seeds from the pods into the cream, reserving the pods. Whisk the cream until thick and firm, and then fold into the egg/syrup mixture.

  • 5.

    Pour the mixture into 6 x 8cm ramekins, and place these in the freezer for about 4 hours to set.

  • 6.

    Put the cherries in a saucepan with the reserved vanilla pods. Add the sugar and water and bring to the boil. Turn the heat down to simmer and cook for a further 5 minutes, removing any froth that rises to the surface. Mix the Kirsch and corn flour to a smooth paste and stir into the cherries. Bring back to the boil and then turn them out into a bowl. Remove the vanilla pods.

  • 7.

    Take the parfaits out of the freezer, dip each ramekin in hot water and, using a knife, run the tip around each dish. Turn the parfaits out onto 6 dessert plates. Spoon some of the cherries around the outside of each parfait, placing 2-3 cherries on top. Dust the plates with icing sugar and serve immediately.

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