Ingredients
Serves
For the chocolate cookies
120g unsalted butter, softened
120g castor sugar
1 egg
100g cocoa powder
1 tablespoon water
150g plain flour
For the parfait
6 pitted prunes
60ml scotch whiskey
350ml thickened cream, whipped to soft peaks
125g castor sugar
50ml water
2 egg whites
Method
Parfait Method
Chop the prunes into small pieces and soak in the scotch for 2 hours.
Place the sugar and water in a small saucepan and cook until it reaches soft ball stage.
Whilst the sugar is cooking whip the eggwhites to soft peak.
Once the sugar is ready, slowly add to the eggwhites while continually whisking on a low setting. Once all the sugar syrup is incorporated, turn the beater up to medium and continue until the meringue cools.
Fold the prunes into the cream and then fold in the Italian meringue.
Place in the serving dishes or bowls and freeze overnight.
Chocolate cookies Method
Beat the butter and sugar until soft and pale. Add the egg and beat until smooth.
Stir in the cocoa powder with a spoon.
Add the water and the flour and continue to mix until well combined.
Wrap the mix in cling wrap and refrigerate for 1-2 hours.
Pre-heat the oven to 180°C.
Roll the biscuit dough out on the bench top sprinkled with castor sugar ? roll to 3mm thickness.
Use a knife to cut the dough into triangles about 15cm long with a 5cm base, sprinkle with more castor sugar.
Bake for 8-10 minutes, remove and cool.
To assemble
You will need pre-made wafer cigars. Remove a parfait from its mould and stick the wafer through the centre of the parfait. Place a cookie into each side of the parfait and sit on the plate. It can be served with a caramel or chocolate sauce.