Parfait: one of the variants of ice cream, which came to us from French cuisine. The most delicate dessert of sweet whipped cream-beautiful and perfect! These words describe dessert in the best way! Diversify parfait can be a variety of additives, such as seasonal berries. Puree the blueberries perfectly complement and accentuate the airy parfait with its richness and freshness. For a complete bombassaro effect to the filing of the parfait can be cooked crispy baskets of chocolate chip cookies and nuts.
| Cook Time | 90 minutes |
| Servings |
Ingredients
Parfait:
- 200 gram Blueberries
- 70 gram Sugar
- 2 pieces Egg yolk
- 2 tablespoons Lemon juice
- 200 milliliters Cream (35%)
Crispy Baskets:
- 150 gram Cookies (chocolate)
- 50 gram Nuts cashew
- 80 gram Butter
- 100 gram Milk chocolate
For serve:
- 30 gram Glaze chocolate
- 2 tablespoons Pistachios
Ingredients
Parfait:
Crispy Baskets:
For serve:
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Instructions
- Products for preparation.
- SMALL BASKET: Chop the nuts and cookies into small crumbs (separately), melt the butter and chocolate, 2 minutes). Molds -baskets, wrap with cling film. Mix the chopped nuts+cookies+chocolate with butter.
- The resulting mass (360 g) divide by the number of molds, put in each basket, well compacting.
- The edges of the film wrap into baskets, put the baskets in a pile, put in the refrigerator. You can prepare baskets in advance, and store in the refrigerator for several days.
- PARFAIT: Whisk the egg yolks with a whisk with fine sugar, the sugar needs to dissolve completely (frozen sugar pellets is unpleasant to the taste).
- Blueberries wash, mash, RUB through a sieve. In berry puree add lemon juice. Berry puree mix in whipped yolks, remove the mixture in the freezer for 1-2 hours. All ingredients that are added to the parfait should be well cooled, almost frozen, otherwise the parfait will not keep its shape (when mixed "fall off" or even worse-will curdle...)
- As soon as the yolk-berry mixture starts! slightly! "crunch" from freezing, whisk the cold greasy cream, gently (silicone spatula), stir the whipped cream into the berry mixture.
- The finished mass (~ 480 g) spread out in small containers (or in a tray of 500 ml.), remove 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 form "glass" granules. Parfait will be very tasty with a homogeneous and delicate structure.
- Before serving, melt the chocolate glaze, chop the pistachios. Free the chocolate baskets from the film. Ready (frozen) parfait put in a basket, pour the top with chocolate icing and sprinkle with chopped pistachios. Bon appetit!!! Delicious dessert!!!
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