Iced Fudge and Marshmallow Parfait with Agen Prunes

Recipe 

 Method

 Prunes

Place the granulated sugar, Marsala cinnamon stick and zest of the oranges into a saucepan and allow the sugar to dissolve. Bring to the boil and skim. Add the pitted prunes and gently simmer until the fruit is tender. Drain through a colander and return the cooking liqueur to a clean saucepan and reduce for a further 15 minutes. Place the prunes in a kilnerjar and cover with the reduced Marcela syrup. This is best done at least 1 month in advance to allow the prunes to macerate.

 Marshmallow

Prepare aflat even sided tray by thinly lining with oil and then dust with cornflour. Mix the icing sugar, water and glucose together and bring to the boil. Simmer for 3 minutes. Allow to cool slightly and add the soaked gelatine. Once the gelatine has dissolved add the mixture, in a steady stream onto the egg whites while whisking. Continue whisking until cold. Spread the mix thickly onto the prepared tray.

 Fudge base

Chop the fudge and add this to the cream, warm and allow to infuse, beating until the fudge is fully dissolved, pass through a fine sieve, refrigerate.

 Condensed Fudge

Place the tins of condensed milk, unopened into a large pan, cover with water at least 2 inches above the tins and bring to the boil. Boil rapidly for 3'/2 hours It is very important that the water is constantly topped up to ensure the tins are fully immersed in water. Cool and retain.

 Parfait

Line a 50 x 10 x 9 cm triangle mould with greaseproof paper, then line with rice paper. Combine the cream and the milk and place in a saucepan, bring to the boil.  Whisk onto the whisked egg yolks and place into a clean pan. Cook until the mixture coats the back of a spoon, pour this mixture onto the fudge base and the condensed fudge and beat until smooth, chill. Churn % the amount in an ice-cream machine and place into the lined mould. Then place a layer ofmarshmallow down the full length of the mould, leaving 1 cm for space at the sides, this will allow the marshmallow to be fully encased in the fudge parfait mixture. Churn the remainder of the mixture and spread into the terrine, covering the marshmallow, Freeze.  When frozen melt the top of the parfait using a hot palette knife, fold over the excess rice paper so that the parfait is now fully enclosed.