Recipe: Damson Parfait

There is an abundance of damsons at this time of year and they are a really underused ingredient. They're great in preserves, jam, chutney and gin but one of our favourites has to be a damson parfait.

Ingredients (serves 6)

• 600g damsons
• 100g caster sugar
• 25g liquid glucose
• 2 egg whites

Method

1. Start by making the damson puree. To do this, stew down the damsons in a large pan until soft. Once soft pass, through a fine sieve into a bowl.
2. Heat the sugar and the glucose with a splash of water to 116'C.
3. Whist the sugar is heating up, whip the egg whites to stiff peaks using a stand mixer.
4. When the sugar is up to 116'C, quickly pour it into the egg whites whilst continually whisking until you've added all the sugar.
5. Carefully fold the egg mixture into the damson puree, reserving some of the puree to finish the dish.
6. Pour into a mould or tray and set in the freezer for 3 hours.
7. Serve on a biscuit with whipped cream or ice cream, toasted hazelnuts, herbs (we used hyssop and mint) and the left over puree.