INGREDIENTS

INSTRUCTIONS

Combine sugar, vanilla bean, wine and zests in a medium saucepan.
Bring sugar solution to the boil then reduce to a simmer and add the
berries. Poach berries for 3 minutes. Remove pan from heat and allow
to cool in liquid. While cooling, soak apricots in apricot brandy.
Place berries in a food processor along with soaked apricots and  peach
brandy. Puree until smooth. Whip the heavy cream to stiff  peaks. Fold
cream into berry puree. Divide the mixture into four  3-inch diameter
custard cups. Freeze.  Make the sauce: Combine the apricots, apricot
brandy and 1/2 cup of  the simple syrup. Place in a blender and puree
until smooth. Reserve  until needed.  Make the sugar cage: Combine the
sugar, water and glucose in a small  saucepan. Stir once with a metal
spoon. Place over medium heat for 2  minutes then turn to high. Cook
sugar to a very light caramel. While  sugar is cooking prepare a small
bowl of ice water, enough to just  cover the bottom of the saucepan.
When sugar is at desired color,  immediately remove to the ice water,
taking great care not to get any  water in saucepan. This mixture can
be used right away or reserved  and reheated to use in the future.
Sugar is at desired consistency  when a metal tablespoon dipped into
the mixture runs off in a thread  like the consistency of honey. The
sugar should not be too thin. To  form a cage, lightly grease with
vegetable oil the outside of a  6-inch metal mixing bowl. Stand the
mixing bowl upside down on a  piece of aluminum paper. Lightly grease
the aluminum paper outside  the bowl. Dip a spoon into the sugar and
flick the sugar back and  forth over the bowl in one direction. Repeat
this across the bowl in  the other direction, creating a lattice of
sugar. Allow to cool for 1  minute. To remove the cage from bowl, using
the whole of the hand,  gently twist the cage free. Repeat with
remaining sugar to create a  total of 8 cages.  Assemble the dessert:
Remove the frozen parfait from the freezer. Run  a paring knife around
the ramekin to loosen parfait. (If parfait  doesn't come out
immediately, place the custard cup in warm water for  10 seconds to
help loosen.) Place a cage, round side down, in the  middle of a
serving plate. Unmold parfait in middle of cage and spoon  sauce
around. Top with another cage to create a dome effect. Place  berries
around the plate.  Yield: 4 servings  Converted by MC_Buster.  Recipe
by: CHEF DU JOURSHOW #DJ9435 - PATRICK WOODSIDE  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”