Maple-peanut parfait with peanut brittle and boozy prunes

Method

1. Line the loaf tin with baking paper. For the parfait custard base, pour the milk into a medium saucepan and heat gently. Meanwhile, whisk the egg yolks with the sugar in a large bowl using a balloon whisk until pale and creamy. When the milk comes to the boil, gradually and slowly pour it over the egg yolk mixture while whisking constantly. Pour the mixture back into the pan and stir over a low heat until it has thickened enough to coat the back of a spoon, then leave to cool.
2. Pour the cream into a large bowl and whisk to soft peaks (they should flop when you take out the whisk). Add the egg whites to a separate – very clean – large bowl and whisk until they form soft peaks too. Mix the peanut butter and maple syrup into the cooled custard, then use a large metal spoon to gently fold in the whipped cream, followed by the egg whites. When thoroughly combined, transfer to the lined loaf tin, cover and freeze for a minimum of 6 hours.
3. For the peanut brittle, line a large baking tray with baking paper. Pour the sugar and 40ml water into a frying pan set over a medium heat and swirl the pan (don’t stir) until the sugar melts to a golden caramel. Add the peanuts and quickly swirl the pan until they’re all coated. Pour onto the lined tray, use a silicone spatula to spread into an even layer, then sprinkle with salt flakes and leave to cool completely. Break into shards, then store in an airtight container until needed.
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4. For the prunes, add all the ingredients and 50ml water to a saucepan. Set over a medium heat, bring to a simmer and cook for 10 minutes. Leave to cool, then store with their syrup in an airtight container until needed.
5. To serve, turn the parfait out of the loaf tin and use a large sharp knife dipped in hot water (then dried) to carefully cut it into 6 slices. Cut each slice into 3 rectangles, then arrange them on serving plates, stacking them a little to create height. Strain the prunes, reserving the syrup, and arrange roughly 4 of them on each plate around the parfait. Scatter over some pieces of brittle, then drizzle with the prune syrup and some extra maple syrup to finish.