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 Parfait-Ice Cream with Cherries and Pistachios Recipe
An exquisite dessert is a worthy decoration of a festive sweet table... I suggest you try ice cream with bright splashes of cherries and pistachios, similar to a scattering of precious stones.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Picnic Food Dishes
Cuisine American Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Picnic Food Dishes
Cuisine American Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Prepare the base for ice cream: pour milk into a saucepan, add vanilla sugar, and bring to a boil.
    Prepare the base for ice cream: pour milk into a saucepan, add vanilla sugar, and bring to a boil.
  2. In a separate bowl, mix the yolks with sugar. Put the dishes with the yolk mixture on a water bath and, constantly whipping the mixture with a whisk, bring it to the complete dissolution of sugar. The mixture will turn out to be light, with a consistency similar to liquid cream.
    In a separate bowl, mix the yolks with sugar. Put the dishes with the yolk mixture on a water bath and, constantly whipping the mixture with a whisk, bring it to the complete dissolution of sugar. The mixture will turn out to be light, with a consistency similar to liquid cream.
  3. White tile (non-porous!!!) break the chocolate into pieces.
    White tile (non-porous!!!) break the chocolate into pieces.
  4. Add a ladle of hot vanilla milk to the yolk mixture, stirring constantly. Then pour in the remaining vanilla milk in a thin stream, continuing to stir. In a water bath (also with constant stirring), bring the mixture to a slight thickening.
    Add a ladle of hot vanilla milk to the yolk mixture, stirring constantly. Then pour in the remaining vanilla milk in a thin stream, continuing to stir. In a water bath (also with constant stirring), bring the mixture to a slight thickening.
  5. Add the pieces of white chocolate and, stirring, completely dissolve the chocolate in the cream.
    Add the pieces of white chocolate and, stirring, completely dissolve the chocolate in the cream.
  6. The resulting cream is filtered through a sieve and quickly cooled by putting the dishes with cream in ice or ice water. Then put the cream in the freezer for 20-30 minutes to cool completely.
    The resulting cream is filtered through a sieve and quickly cooled by putting the dishes with cream in ice or ice water. Then put the cream in the freezer for 20-30 minutes to cool completely.
  7. In a separate bowl, whisk the cooled cream to soft peaks. Continuing to beat, add mascarpone...
    In a separate bowl, whisk the cooled cream to soft peaks. Continuing to beat, add mascarpone...
  8. ... and a ready-made chilled ice cream base.
    ... and a ready-made chilled ice cream base.
  9. The resulting lush mass can be sent to the freezer and prepare ice cream, following the instructions. I don't have ice cream, so the process was long: we cover the dishes with the future ice cream, put them in the freezer. Every 30 minutes, take out the dishes with ice cream and beat with a mixer until smooth. Beat as many times and until the mass becomes thick, and it will be difficult for the mixer to cope with the task. In this state, the ice cream is ready for further freezing, but for the first time for delicious additives.
    The resulting lush mass can be sent to the freezer and prepare ice cream, following the instructions. I don't have ice cream, so the process was long: we cover the dishes with the future ice cream, put them in the freezer. Every 30 minutes, take out the dishes with ice cream and beat with a mixer until smooth. Beat as many times and until the mass becomes thick, and it will be difficult for the mixer to cope with the task. In this state, the ice cream is ready for further freezing, but for the first time for delicious additives.
  10. Peel the pistachios (and salt) from the shell and pour boiling water for a few minutes. Then drain the water and peel the pistachios.
    Peel the pistachios (and salt) from the shell and pour boiling water for a few minutes. Then drain the water and peel the pistachios.
  11. Dry the prepared pistachios and lightly fry in a dry frying pan (or in the oven), then chop the nuts with a knife. Chop the frozen cherries coarsely with a knife. Grate the chocolate on a grater (I used chocolate chips).
    Dry the prepared pistachios and lightly fry in a dry frying pan (or in the oven), then chop the nuts with a knife. Chop the frozen cherries coarsely with a knife. Grate the chocolate on a grater (I used chocolate chips).
  12. Quickly mix the cherries for ice cream, pistachios and half of the grated chocolate.
    Quickly mix the cherries for ice cream, pistachios and half of the grated chocolate.
  13. The molds for the final freezing of the dessert are lined with cling film, filled with ice cream, the molds are tightened with a film on top and put in the freezer for several hours.
    The molds for the final freezing of the dessert are lined with cling film, filled with ice cream, the molds are tightened with a film on top and put in the freezer for several hours.
  14. The finished dessert is removed from the molds, freed from the food film and decorated with the remaining grated chocolate. I decorated it with cherries, white chocolate and fresh mint leaves. Dessert is ready! I invite everyone to a coffee or tea party!
    The finished dessert is removed from the molds, freed from the food film and decorated with the remaining grated chocolate. I decorated it with cherries, white chocolate and fresh mint leaves. Dessert is ready! I invite everyone to a coffee or tea party!
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