“Staff love this one. It has to be boozy, but alcohol doesn’t freeze, so the balance is crucial. Add too much and it won’t set; get it right and it works beautifully. Big, plump prunes are a hit, warm and full of flavour.”

Serves 6-8

INGREDIENTS

4 egg yolks

125g caster sugar

100ml water

500ml double cream

3 generous tablespoons of Armagnac

A handful of Agen (or any other type) of prunes, stones removed

An extra 50g caster sugar and 75ml water to make a syrup

METHOD

Bring 100ml water and 125g sugar to the boil in a pot then boil gently until it reaches soft-ball stage, or becomes syrupy and clear. This should take about 5 minutes.

Whilst the sugar is boiling away, whisk the egg yolks trickling the syrup in slowly and carefully – maybe get someone to help you. You want this mix to become very fluffy and increase in volume. It can take a good few minutes to do this.

Once this is achieved, leave it for a moment and whisk the cream to ribbon stage in a clean bowl. Then combine the cream and egg mixtures together, a little at a time. This is the base for the parfait.

Chop two thirds of the prunes and add them to the mixture alongside two tablespoons of Armagnac. Fold in gently - try not to let any air escape.

Line a terrine mould or ice cream tub with cling film or parchment paper and fill with the mixture. Cover with film and freeze for at least 6 hours.

Whilst the parfait is freezing, make a syrup with the remaining Armagnac, sugar and water by bringing them to the boil on the hob. Allowing the syrup to cool then add the remaining prunes, whole, to the syrup.

This dish is best made the day before so the prunes really absorb the syrup and the parfait is properly frozen.