It’s warm and it’s chocolate…it’s even gluten free!

Chef Natalie is the queen of comfort food here at Islington. Her warm chocolate + beetroot cake with cumquat parfait is keeping our guests from going anywhere on these chilly nights!

Make her cumquat parfait at home…

Makes about 2lts. You will need a sugar thermometer to make this recipe.


7 egg yolks

350g caster sugar

300mls water

600mls of cream

2 cups of cumquat puree

For cumquat puree

This recipe makes more than enough puree needed to make the parfait (reserve about 2 cups worth). It’s great to freeze the rest down in small batches so you can enjoy using it when the season is over!

2kg of cumquats given to you by someone lovely! (Thank you Lyn Scott!)

3 cups of sugar approximately. You may need more if you like it a bit sweeter!


Wash cumquats thoroughly and place them in a large pot with enough water to just cover

Cook until the cumquats have gone soft and most of the water has evaporated.

Add the sugar and stir to dissolve. Taste and adjust sweetness as required.

Remove from the heat and puree using a hand blender. Set aside to cool.

For parfait base

Dissolve the sugar in the water in a pot over medium heat while stirring. Bring to the boil. While you are waiting for the sugar syrup to reach 110c whisk yolks in a kitchen aid on high until thick and creamy. When the syrup has reached the temperature, slowly drizzle over the beating yolks. Keep whisking until all the syrup is incorporated and the mix is cool. In another bowl whisk the cream until it forms soft peaks and then gently fold the cream into the egg mix, to finish just fold the cumquat puree through so it makes a ripple effect. Place into a freezer proof container, cover and freeze.