For the parfait:
• 225ml maple syrup
• 2 sheets of gelatine
• 6 egg yolks
• 450ml double cream
• 50ml yuzu juice lemon curd, to serve
For the rosemary shortbread:
• 120g plain flour
• 70g cornflour
• 70g icing sugar, sifted
• ½ tsp sea salt
• 10g fresh rosemary, finely chopped
• 120g butter, diced and chilled
For the rosemary sugar:
• 15g caster sugar
• 1 sprig fresh rosemary
1 For the parfait, put the maple syrup in a small saucepan and bring to the boil. Meanwhile, soak the gelatine in a bowl of cold water to soften, and line a large loaf tin with clingfilm.
2 Put the egg yolks in a bowl set over a pan of simmering water, making sure the bowl does not touch the water. Pour over the just-boiled maple syrup and beat with an electric hand whisk until the mixture is really thick and creamy that holds ribbon shapes when the whisk is lifted.
3 Squeeze the excess water from the gelatine and drop one sheet at a time into the mixture, whisking as it dissolves. Remove the bowl from the heat and continue to whisk for up to 10 minutes until the mixture has cooled.
4 Put the cream and yuzu juice in a bowl, whisk until starting to thicken, then fold into the egg mixture until smooth. Transfer to the prepared loaf tin (or, for individual parfaits, set in round or square moulds) and put in the freezer for at least 3 hours to firm up.
5 For the shortbread, put all of the dry ingredients and the rosemary into a food processor and blitz to combine. Add the butter and pulse to form a dough. It may take some time for the butter to work into the dry ingredients. Tip onto the worktop and lightly knead until the dough is velvety smooth. Roll out to about 1cm thick and press into the greased baking tin, pressing into the edges. Bake for 35–40 minutes, until golden and firm.
6 Meanwhile, for the rosemary sugar, rub the sugar and rosemary stalk together to infuse the sugar. When the shortbread comes out of the oven, dust the rosemary sugar over the top. Cut into pieces in the tin while warm.
7 When ready to serve, remove the parfait from the freezer and run a hot knife around the edge of the tin. Slice into portions and serve with the shortbread and a dollop of lemon curd.
Recipe courtesy of Marcus Wareing