Christmas Pudding Parfait
Ingredients - Makes 1 terrine
300g of Christmas pudding
4 egg yolks
Juice of 1 lemon
50ml sweet wine
300ml whipped cream, beat until it reaches the ribbon stage.
Mix all the sabayon ingredients together except the cream. Place over a bain-marie in a heat- proof bowl and beat until thick and creamy.
Remove from heat and pour into an electric mixing bowl, beat well until mixture has cooled.
Pour the brandy over the Christmas pudding and heat in the oven for 10 minutes. Remove and allow to cool for 5 minutes, break up the Christmas pudding with a fork and with a spoon add the sabayon mixture ensuring that it is folded in well. Then fold in the whipped cream. Pour into a terrine mould lined with a freezer bag and freeze for at least 3 hours.
Serve with a sauce of your choice.