4 satsuma’s peeled, pith removed and segmented
75ml Grand Marnier
25g caster sugar
Method: 1. Separate the egg yolks from the whites into two bowls.
2. Place the sugar into the bowl with the egg yolks and whisk until very light and frothy.
3. Mix the mascarpone into the sugar mixture, then fold in the crumbled Christmas puddings.
4. Whisk the egg whites until very stiff then fold them carefully into the pudding mixture.
5. Lightly oil a small loaf tin with then line with cling film.
6. Spoon the mixture into the mould, cover and freeze overnight until set. Tip the parfait out of the tin, cut into slices and place on a serving plate.
7. Heat a non-stick frying pan over a medium heat.
8. Toss the satsuma segments in a bowl with the sugar then tip into the hot pan and cook until lightly caramelized.
9. Pour the Grand Marnier into the pan – be careful as this will create a flame! Toss gently for around a minute and serve on the side with the parfait.
by James Martin
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