Restricted Airspace Parfait
Based on:
TypeDessert
Serves4 people
DateOctober 23, 2026
Parfait bar as plane above a line of sauce, pears as clouds: restricted airspace on your plate.
A sober, elongated parfait bar posed as a plane flying over a thin line of dark sauce, with four pear halves as clouds below. The silhouette mimics a plane flying low over a strip of land, referencing KLM’s forbidden flight over Iraq.
Ingredients
- 250 ml whipping cream
- 2 eggs
- 60 g fine caster sugar
- 1 tsp vanilla extract
- 2 firm pears
- 2 tbsp lemon juice
- 4 tbsp dark chocolate sauce (store-bought or homemade)
Method
- Line a loaf tin (about 20 cm) with baking paper.
- Whip the cream until stiff.
- Beat the eggs with sugar and vanilla extract until light and fluffy.
- Fold the whipped cream into the egg mixture.
- Pour the mixture into the loaf tin and freeze for at least 4 hours.
- Peel the pears, halve and core them. Drizzle with lemon juice to prevent browning.
- Unmold the parfait and cut into a long bar.
- Drag a straight line of chocolate sauce across each plate with a spoon.
- Place the parfait bar diagonally above the line as an airplane.
- Arrange four pear halves below the bar as clouds under the plane.
Serving notes
- Serve straight from the freezer for crisp lines.
- Optionally dust the pears lightly with icing sugar for a 'cloudy' effect.