Festive frozen chocolate parfait

• s dried cranberries↗100g g
• raisins↗150g g

  or sultanas

• brandy↗50ml ml
• dark chocolate↗150g g
• egg yolks↗8
• golden sugar↗250g g
• honey↗100g g
• butter↗100g g
• cocoa↗100g g
• heavy cream300ml ml
• ginger biscuits100g g

  crumbles

• crème‑fresh↗

  for serving (optional)

Step-by-step instructions

1. 1

   Place all dried fruits in a bowl and pour in the brandy. Let them macerate while you line a 900 g loaf pan with cling film.

2. 2

   Melt the chocolate in a heat‑proof bowl set over a saucepan of barely simmering water, then set aside to cool slightly. In a separate bowl whisk the egg yolks with the sugar and honey until light, then gently fold into the melted chocolate. Return the mixture to the saucepan with hot water and whisk for a few minutes until it thickens.

3. 3

   Melt the butter with the cocoa in a saucepan, let it cool to room temperature, then whisk into the chocolate mixture. Whisk the cream to soft peaks and also fold it into the chocolate. Finally, add the dried fruits and ginger biscuits. Transfer everything into the prepared loaf pan, then freeze for a night or up to a month. To serve, unmold from the pan and slice with a hot knife. The parfait is delicious on its own and also pairs well with a dollop of crème‑fresh.