INGREDIENTS
(Serves eight)

350ml double cream
4 egg yolks
100g sugar
75ml amaretto
1 leaf gelatine

For the vanilla plums
8 plums
300ml water
300g sugar
1 star anise
1/2 cinnamon stick
1 vanilla pod, split
1 clove

For the garnish
Crème anglaise
Brandy snap tuile or cigarette
Pistachio nuts

METHOD
Whisk the double cream until holding but not too firm. Reserve. Put the yolks into a mixing bowl and slowly whisk. Cook the sugar to 121°C. Pour the sugar on to the yolks and mix. Dissolve the presoaked gelatine in the warmed amaretto, pass into the mixture and continue whisking until cold. Gently fold the whipped cream into the egg and sugar mixture until incorporated. Mould and freeze until required.

To make the vanilla plums, split the plums in half and remove the stone. Make a syrup from the rest of the ingredients. Add the plums to the boiling syrup, bring back to the boil and leave to cool.

To serve, remove the parfait from the mould and place on the plate. Decorate with a little crème anglaise and some reduced plum syrup. Garnish with a biscuit (brandy snap or cigarette) sprinkled with finely chopped pistachio nuts.

By Mark Dodson, chef-proprietor, The Mason's Arms, Knowstone, Devon