240ml Milk

400g White Chocolate

700g Whipped Cream

2 Leaves of Gelatine


For the Red Wine Syrup:

250ml Red Wine

200g Castor Sugar

1 tbsp of Orange Zest

1 tbsp of Lemon Zest

1 Vanilla Pod

1 Fresh Fig


For the Red Wine Syrup

Combine the red wine, castor sugar, orange zest, lemon zest and vanilla pod in a saucepan. Leave to cook while you prepare the parfait

For the Parfait

Soften the gelatine by placing it in cold water. Bring the milk to the boil then add the soft gelatine and whisk gently. Pour the mixture over the white chocolate and mix until the chocolate is fully melted. Gradually fold the whipped cream into the mixture and pour into a ramekin, which has been covered with cling film. Place the ramekins in the fridge for 3-4 hours until set.

Red Wine Figs:

Remove the red wine syrup from the hob. Trim the tip of the fig, split in half and place in the red wine syrup. Stir gently for a few seconds. Remove the fig and place the syrup back on the heat for another 10 minutes. Place the warm figs on the parfait and serve some red wine syrup.




About The Author