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 Parfait with Blueberries in a Crispy Baskets Recipe
Parfait: one of the ice cream options that came to us from French cuisine. The most delicate dessert of sweet whipped cream is beautiful and perfect! These words describe the dessert in the best way! You can diversify the parfait with various additives, for example, seasonal berries. Blueberry puree will perfectly complement the airy parfait and emphasize its juiciness and freshness. For the full effect of bombassaro, you can prepare crispy baskets of chocolate cookies and nuts for serving parfait.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine American Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
Parfait:
Crispy Baskets:
For serve:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine American Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
Parfait:
Crispy Baskets:
For serve:
Instructions
  1. Products for cooking.
    Products for cooking.
  2. A SMALL BASKET: Chop the nuts and cookies into fine crumbs (separately), melt the butter and chocolate, 2 minutes). Wrap the basket molds with cling film. Mix chopped nuts + cookies + chocolate with butter.
    A SMALL BASKET: Chop the nuts and cookies into fine crumbs (separately), melt the butter and chocolate, 2 minutes). Wrap the basket molds with cling film. Mix chopped nuts + cookies + chocolate with butter.
  3. The resulting mass (360 g) is divided by the number of molds, put in each basket, tamping well.
    The resulting mass (360 g) is divided by the number of molds, put in each basket, tamping well.
  4. Wrap the edges of the film in baskets, stack the baskets, put them in the refrigerator. You can prepare the baskets in advance and store them in the refrigerator for several days.
    Wrap the edges of the film in baskets, stack the baskets, put them in the refrigerator. You can prepare the baskets in advance and store them in the refrigerator for several days.
  5. PARFAIT: Beat the egg yolks with a whisk with fine sugar, the sugar should completely dissolve (frozen sugar granules taste unpleasant).
    PARFAIT: Beat the egg yolks with a whisk with fine sugar, the sugar should completely dissolve (frozen sugar granules taste unpleasant).
  6. Wash the blueberries, mash them, and rub them through a sieve. Add lemon juice to the berry puree. Mix the berry puree with the beaten yolks, put the mixture in the freezer for 1-2 hours. All the ingredients that are added to the parfait must be well cooled, almost frozen, otherwise the parfait will not retain its shape (when mixed, it will "fall off" or even worse, it will curdle ...)
    Wash the blueberries, mash them, and rub them through a sieve. Add lemon juice to the berry puree. Mix the berry puree with the beaten yolks, put the mixture in the freezer for 1-2 hours. All the ingredients that are added to the parfait must be well cooled, almost frozen, otherwise the parfait will not retain its shape (when mixed, it will "fall off" or even worse, it will curdle ...)
  7. As soon as the yolk-berry mixture starts cooking! slightly! "crispy" from freezing, whisk the cold fatty cream, gently (with a silicone spatula) mix the whipped cream into the berry mixture.
    As soon as the yolk-berry mixture starts cooking! slightly! "crispy" from freezing, whisk the cold fatty cream, gently (with a silicone spatula) mix the whipped cream into the berry mixture.
  8. Put the finished mass (~ 480 g) in small containers (or in a 500 ml tray), put it in the freezer for 8-12 hours, and then... The mixture does not need to be stirred periodically, the presence of lemon juice in berry puree does not lead to the formation of "glass" granules. The parfait will turn out very tasty with a homogeneous and delicate structure.
    Put the finished mass (~ 480 g) in small containers (or in a 500 ml tray), put it in the freezer for 8-12 hours, and then... The mixture does not need to be stirred periodically, the presence of lemon juice in berry puree does not lead to the formation of "glass" granules. The parfait will turn out very tasty with a homogeneous and delicate structure.
  9. Before serving, melt the chocolate glaze, chop the pistachios. Free the chocolate baskets from the film. Put the finished (frozen) parfait in a basket, pour chocolate icing on top and sprinkle with chopped pistachios. Enjoy your meal!!! Delicious dessert!!!
    Before serving, melt the chocolate glaze, chop the pistachios. Free the chocolate baskets from the film. Put the finished (frozen) parfait in a basket, pour chocolate icing on top and sprinkle with chopped pistachios. Enjoy your meal!!! Delicious dessert!!!
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