Salthouse's Frozen Cherry Parfait

POSTED ON: 18/03/2020

Delicious recipe from Salthouse Harbour Hotel's Head Chef; a fresh and light Frozen Cherry Parfait.

A parfait is a really simple recipe, very similar to a semi-freddo (Italian for semi-frozen) and it rarely has more than 6 or 7 ingredients. 

It’s a very fresh and light end to a meal and can be packed with flavour. For this dish, Head Chef Chris uses was inspired by one of his favourite things to eat; a cherry, but with a summer twist. Cherry goes so well with almond that it’s hard to find another flavour that matches quite so well, besides amaretto of course - so Chris uses that too!

You can make your own cherry puree by reducing down 1kg of frozen cherries over a medium heat; 1kg of cherries should reduce to around 350g of puree. It is important not to do it in a thick bottomed pan and not on a high heat and as you will risk burning it. For 6 portions you will only need 150g of puree, reduced to 50.


For six portions

50G cherry puree
150ML double cream
50G pasteurised egg yolk
30G caster sugar
100ml amaretto
Juice of half a lemon


1. Whisk the egg yolk, the cherry puree and caster sugar until it forms firm peaks. 

2. Whip the cream to ribbon stage, it is important not to over whip it as it will form white lumps.

3. Fold the cherry mixture in with the whipped cream, taking care to scoop from underneath to keep the cream's whipped texture. 

4. Pour the mix into a lined tray or mould and clingfilm over. Allow to freeze for 8 hours before portioning.

5. For the amaretto syrup; simply boil 250g caster sugar, 100ml amaretto and the juice of one lemon.


Chris McQuitty
Head Chef at Salthouse Harbour Hotel


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