VANILLA PARFAITS WITH MULLED FRUIT COMPOTE

INGREDIENTS

4 egg yolks

75g golden caster sugar

300ml double cream

1 tsp vanilla paste

For the mulled fruits:

200g mixed forest fruits, defrosted

100ml red wine

2 tbsp port

pared zest 1 orange

½ cinnamon stick

50g sugar

METHOD

1. Whisk the yolks and sugar together for 10 minutes until foaming and creamy. Whip cream and vanilla until lightly peaking. Fold in egg yolks, spoon into 4 x 200ml dariole moulds and freeze for 4 hours or until needed.

2. To make the mulled fruits, pour the juices from the fruits into a small pan and add the remaining ingredients. Bring to the boil and simmer for 5 minutes until thickened and syrupy. Stir in the fruit and warm for 2 minutes. Discard the cinnamon stick and pared rind before serving.