Mincemeat Parfait

Category : Food


375g Chopped Mincemeat
100ml water
130g Sugar
6 Egg Yolks
20g Sugar
300g Double Cream
2 Egg whites
80g Sugar
A squeeze of Lemon Juice


To make the syrup add the 100ml water and 130g sugar and take to 115˚c.

Whisk the 6 egg yolks and 20g sugar to a white ribbon in a with an electric whisk. Add the syrup slowly and whisk until cold, stiff and white. (this is called a pate de bombe)

Whisk 300g double cream to a soft peak.

Make a firm meringue with the egg whites and the last 80g of sugar.

Fold the double cream into the pate de bombe

And fold the mincemeat into the meringue.

Then fold the 2 mixes together and put into a Swiss roll tray.

Put into the freezer and set overnight.

To serve remove from the freezer and cut into portion size blocks.

Serve with a glass of brandy or mulled wine and some roasted chestnuts or walnuts. Also you could grated some dark chocolate over to give a snow effect.

Happy Cooking!