Davidson Plum Parfait with Lemon Aspen & Riberry Granita

This stunning dessert combines the tangy richness of Davidson Plum Purée, the citrusy brightness of Lemon Aspen, and the floral spice of Riberry in a refreshing, elegant way. Perfect for showcasing native Australian ingredients at their finest.

Ingredients

Davidson Plum & Lemon Aspen Parfait:

• 150ml Davidson plum purée (or 2 tbsp Davidson plum powder rehydrated in 50ml water)
• 1 tbsp Lemon Aspen powder (or 40g fresh/frozen Lemon Aspen fruit)
• 3 large eggs, separated
• 120g caster sugar (divided)
• 300ml thickened cream
• 1 tsp vanilla extract

Riberry Granita:

• 150g fresh or frozen riberry
• 80g caster sugar
• 250ml water
• 2 tsp lime juice

To Serve:

• Fresh finger lime pearls (optional garnish)
• Native edible flowers (like dianella or violets)
• Lemon myrtle dust (optional)

Method

1. Make the Riberry Granita:

1. Combine riberry, sugar, and water in a small saucepan. Heat over low-medium, stirring until sugar dissolves.
2. Simmer gently for 5 mins, then remove from heat. Blend until smooth and strain through a fine sieve.
3. Stir in lime juice. Pour into a shallow tray and freeze. Every 30 mins, scrape with a fork to create crystals until fully frozen (3–4 hours).

2. Prepare the Parfait:

1. Whisk egg yolks with half the sugar until pale and creamy. Stir in Davidson plum purée and lemon aspen.
2. In a separate bowl, whip cream with vanilla until soft peaks form.
3. Beat egg whites with remaining sugar until glossy peaks form.
4. Fold whipped cream into plum mixture, then gently fold in meringue. Spoon into a lined loaf tin. Freeze for at least 6 hours or overnight.

3. Assemble & Serve:

1. Slice parfait and place on chilled plates.
2. Top with riberry granita.
3. Garnish with finger lime pearls, edible flowers, and a dusting of lemon myrtle. Serve immediately.

Chef’s Tips:

• For a deeper colour and richer tang, add extra Davidson plum powder when folding through the cream.
• Swap riberry granita for a finger lime and lemon aspen granita for a sharper citrus twist.
• This dessert pairs beautifully with a light coconut tuile or shortbread for crunch.