Malt Loaf Parfait

[nomiddlename]

Hi - I made Phil Vickery's Malt Loaf Parfait on Friday and having never made parfait before, found it quite a faff.

Taste nice to me but my mum said I should have defrosted it more before serving.

So today - I defrosted it for about an hour but then it was still frozen in the middle but sloppy around the outside.

What consistency is parfait supposed to have?

I served it with warm blackberries and it went really well but having never eaten it before, have no idea whether it's supposed to be like ice cream or different?

[RockStockAndTwoOpenBottles]

About half an hour in the fridge should be enough - assuming you made it in a loaf tin. It needs to be frozen, but soft enough to slice through with a hot knife IYSWIM.

[nomiddlename]

Thank you so much for your reply. I didn't know about the hot knife thing!

Yes - I made it in a 2 lb loaf tin.

I think that I went wrong then by taking it out of the freezer and just leaving on the side - rather than in the fridge - whoops!

Thanks again

[RockStockAndTwoOpenBottles]

NO problem - yep, in a 2lb tin, ½ and hour in fridge will be fine. Hot knife gives you a smooth cut, jug of boiled water and just dip it each slice.

[nomiddlename]

Perfect info - thank you

[metalelephant]

I read your post as meat loaf parfait, and had lingering thoughts of mushy frozen meat - yikes!

[ZacharyQuack]

I read Meat Loaf Parfait as well. Had visions of parfait glasses filled with mince and custard.

"Jam, good. Custard, good. Meat, gooooooood"

[metalelephant]

:o