Afternoon Tea & Desserts
Singapore Sling Cherry Parfait: A Modern Garden Dessert Recipe
This sophisticated layered dessert captures the botanical essence of the classic Singapore Sling cocktail through a modern European lens. It balances the deep sweetness of macerated cherries with a sharp pineapple and lime granita, finished with the peppery freshness of Thai basil and a silky gin-infused cream.
- Prep
- 45 min
- Cook
- 15 min
- Serves
- 4
- Level
- Medium
- Per serving
- 445 kcal
Method
Prepare the Pineapple Granita: Combine the fresh pineapple juice, lime juice, and 40g of sugar in a shallow stainless steel tray. Stir until the sugar is fully dissolved. Place the tray in the freezer. Every 30 minutes, use a fork to scrape the ice crystals from the edges into the center until you have a fluffy, snow-like texture (this takes approximately 3 hours).
Create the Botanical Cherry Compote: In a small saucepan, combine the pitted cherries, 40g of sugar, the gin, cherry brandy, and grenadine. Bring to a gentle simmer over medium heat (approx. 85°C). Cook for 8–10 minutes until the cherries are tender but still hold their shape and the liquid has reduced to a syrupy glaze. Remove from heat and allow to cool completely at room temperature.
Infuse the Benedictine Cream: In a chilled bowl, whisk the double cream with the remaining 40g of sugar and the Benedictine. Whisk to soft peaks (approx. 4-5 minutes by hand). Do not over-whip; the cream should be billowy and smooth. Fold in half of the julienned Thai basil leaves.
Assemble the Parfait: Prepare four chilled glass tumblers or coupes. Begin with a generous spoonful of the cooled cherry compote at the base. Layer with the Benedictine cream. Sprinkle a layer of crushed pistachios for texture.
Final Touch: Top the glasses with a heap of the pineapple granita. Garnish with the remaining Thai basil leaves and a few fresh cherry halves. Serve immediately while the granita is frozen and the cream is chilled.
Notes
To achieve a more intense herb flavor, rub the Thai basil leaves with a little sugar before julienning to release the essential oils.
If you do not have a freezer tray for the granita, use a wide glass baking dish to increase the surface area for faster freezing.
Ensure the cherry compote is stone-cold before layering with the cream, otherwise the cream will split and lose its airy texture.
For a professional finish, use a piping bag to layer the cream into the glasses to keep the sides clean.
