|8 egg yolks (approximately 150g)
250g caster sugar
Juice of ½ lemon
2 large vanilla beans, seeds scraped
150ml thickened cream, whipped
|6 ripe peaches (white or yellow)
3 tlb brown sugar
3 tlb white wine
120g macadamia nuts, roasted, roughly chopped
|4 finger limes|
|1. Combine egg yolks, sugar, juice and vanilla bean in an Induction proof bowl or saucepan. Whisk on Induction setting 6-7 for 10-15 minutes until the mixture is thick and has quadrupled in size.|
|2. Remove from heat and whisk until cool.|
|3. Line a loaf tin or terrine mould with cling wrap approximately 25 x 10 cm in diameter.|
|4. Lightly stir mascarpone to remove any lumps before folding through egg custard. Add the whipped cream and fold through gently.|
|5. Pour into lined tin, smoothing the top. Place a piece of cling wrap flush against the top and freeze overnight.
|1. Preheat oven on Fan Grill 200°C.|
|2. Cut the peaches in half to remove the stone and each half into thirds. Place onto a baking tray.|
|3. Sprinkle peaches with brown sugar and drizzle over white wine.|
|4. Place tray into the oven on shelf position 4 and roast for 10-15 minutes until peaches are soft but still holding their shape.|
|5. Remove from oven and allow to cool. Reserve peach juices and allow to form a runny caramel.
2. Turn onto a serving plate and serve whole or cut into thick slices. Top parfait with sliced peaches and roasted macadamias.
3. Drizzle over peaches juices and sprinkle with quandong powder.