Chef’s Special: Coffee and prune arctic roll

Scott Fairweather.
Scott Fairweather.

This week’s Chef’s Special.

Parfait;

150g caster sugar,

75g egg yolks

500ml double cream

150ml instant coffee, cooled

100g Armagnac soaked prunes, chopped

Put the sugar in a heavy bottomed sauce pan, cover with cold water then place on the stove & boil to a golden caramel. Place the egg yolks & coffee into a food mixer & whisk until pale. Slowly trickle the caramel into the egg yolks & continue with the mixer on full speed until the mix has completely cooled.

Whip the cream to soft peaks then fold into the coffee mix gently, with the chopped prunes, being careful not to knock the air out.

Now the parfait is made, you can either place it into a plastic container to freeze or in the restaurant we use a drainpipe to achieve a nice cylinder shape. Place in the freezer for 6-12 hours.

Sponge;

2 eggs, 55g caster sugar

55g self raising flour, sieved

Pre heat the oven to 180 degrees. Whisk together the eggs & sugar then fold in the flour then spread evenly onto a 35cm x 25cm baking tray lined with greaseproof paper.

Bake for 6 minutes then remove from the tray onto a wire cooling rack.

Puree;

8 fresh black figs

Remove the small stalk from each fig & slice in half. Place in a food processor & blend until smooth.

Assemble;

To assemble, trim the sponge neatly on each side. Spread a thin layer of fig puree across the whole sponge with a palette knife, then unwrap the parfait from the freezer & lay it across the bottom of the sponge.

Carefully roll the sponge around the parfait to form an even layer around it, then place on a fresh piece of cling film & roll tightly.

Tie each end then place in the freezer for a further 4 hours before serving.