- 1 orange or 2 clementines, cut in half
- 4 sticks of rhubarb (if not available, use frozen), cut in 3 cm (1¼ in chunks)
- 2 tbs soft brown sugar
- 250 ml (9 fl oz) double cream
- 3 egg whites
- 100 g (3½ oz) caster sugar
- 100 ml (3½ fl oz) Pink Gin, plus extra to serve (optional)
Today is World Gin Day!
Sound like an excuse to start drinking? It isn’t just that . . . honest.
Anyway, given the occasion and the summery weather outside, we’ve decided to settle down with a nice palate-cleansing parfait. Join us!
- Pre-heat oven to 200 deg. C., 400 deg. F., Gas Mark 6. Line a loaf tin with two sheets of clingfilm.
- Place the rhubarb and oranges on to a baking tray and sprinkle with the brown sugar. Roast in the pre-heated oven for
12 minutes until tender. Remove the oranges and half the rhubarb and put to one side for decoration.
- Return the remaining rhubarb to the oven and cook until soft, then remove and leave to cool.
- In a bowl, whip the egg whites and sugar to create a light meringue. In another bowl whip the cream to a soft peak.
- Blend the roasted rhubarb and the Pink Gin, then pour into the cream.
- Stir the rhubarb mixture into the cream using a spoon (to avoid over-whipping the cream). Fold the cream mixture and whipped egg whites together carefully, making sure you don’t over mix as you will lose the air.
- Pour the parfait into the prepared loaf tin. Give the tin a few taps to make sure that all the filling has filled the gaps, then place in the freezer. Freeze the parfait for at least 3 hours before slicing and serving with the remaining roasted rhubarb and orange. Add a final splash of Pink Gin on top of the parfait and fruit, if liked.
For more recipes from “The People’s Friend”, click here.
If you’re looking for a good cocktail to celebrate World Gin Day, give this vintage Parma Violet drink a go!