Method

• 1.
  Lightly grease a 20cm x 12cm (1.5L) loaf pan and line with 2 layers of plastic wrap.
• 2.
  Place egg yolks, sugar, plum puree and lime zest in a heatproof bowl set over a saucepan of gently simmering water (do not let the bowl touch the water). Whisk for 6-8 minutes until mixture is thick and tripled in size, and has reached ribbon stage (when you lift the whisk the batter should form a ribbon and hold its shape). Remove from the heat and continue whisking until cool.
• 3.
  In a separate bowl, whisk cream to soft peaks. Fold whipped cream and mascarpone into the cooled plum mixture. Pour into prepared pan and freeze for 8 hours or overnight until firm.
• 4.
  Meanwhile, for the riberry granita, place sugar and 1 1/2 cups (375ml) water in a small saucepan over medium heat. Bring to a boil to dissolve the sugar. Squeeze excess water from gelatine and add to the warm syrup, stirring to dissolve. Place syrup, riberries and lime juice in a blender and whiz until smooth. Pass through a sieve. Pour mixture into a container and freeze for 6 hours, or overnight. Once fully frozen, scrape with a fork to form a snow. Freeze again before serving.
• 5.
  To serve, turn out the parfait and cut into slices. Cover each slice generously with granita. Serve immediately.