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 Pistachio Parfait with White Chocolate and Pear Sauce Recipe
This beautiful, amazingly delicious dessert should be prepared for special occasions or special guests. The combination of pear and white chocolate is amazing and harmonious. The sweet sauce emphasizes the crunchy texture of nuts and fine chocolate.
Course Birthday Food Dishes, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Pears and white chocolate.
    Pears and white chocolate.
  2. Chop the pistachios. Lubricate the bottom and walls of ceramic cupcake molds with vegetable oil.
    Chop the pistachios. Lubricate the bottom and walls of ceramic cupcake molds with vegetable oil.
  3. Cut 12 strips of 5 x 25 from the food parchment. Brush 6 strips with vegetable oil on one side and sprinkle with chopped pistachios.
    Cut 12 strips of 5 x 25 from the food parchment. Brush 6 strips with vegetable oil on one side and sprinkle with chopped pistachios.
  4. Roll out the cylinder strips, cover the inside with nuts and shape the cylinders.
    Roll out the cylinder strips, cover the inside with nuts and shape the cylinders.
  5. Whipped cream. Separately, whisk the whites into a strong foam, gradually beat in powdered sugar, add 75 g of nuts, liqueur and whipped cream.
    Whipped cream. Separately, whisk the whites into a strong foam, gradually beat in powdered sugar, add 75 g of nuts, liqueur and whipped cream.
  6. Mix everything together.
    Mix everything together.
  7. Pour the resulting mixture into the cylinders and put them in the freezer overnight.
    Pour the resulting mixture into the cylinders and put them in the freezer overnight.
  8. Remove the core from the pears and cut them into small pieces. Pour three tablespoons of vegetable oil into the pan and fry the pears for 2 minutes, then add sugar, stir and cook for another 2-3 minutes. Pour in the wine, add spices and simmer the pears until soft for another 10 minutes. Half of the wine is drained, and the remaining sauce is crushed in a blender until smooth.
    Remove the core from the pears and cut them into small pieces. Pour three tablespoons of vegetable oil into the pan and fry the pears for 2 minutes, then add sugar, stir and cook for another 2-3 minutes. Pour in the wine, add spices and simmer the pears until soft for another 10 minutes. Half of the wine is drained, and the remaining sauce is crushed in a blender until smooth.
  9. Melt 75 g of chocolate in a saucepan with barely boiling water. Thinly spread the remaining 6 strips of parchment with melted chocolate on one side. Form the parfait molds, remove the paper and wrap the new chocolate strips inside. Put it in the freezer for another hour.
    Melt 75 g of chocolate in a saucepan with barely boiling water. Thinly spread the remaining 6 strips of parchment with melted chocolate on one side. Form the parfait molds, remove the paper and wrap the new chocolate strips inside. Put it in the freezer for another hour.
  10. Melt 25 g of chocolate in a water bath and pour it on a marble surface. When the chocolate hardens, use a sharp knife to draw on the surface of the chocolate (moving towards yourself) and cut the chocolate chips.
    Melt 25 g of chocolate in a water bath and pour it on a marble surface. When the chocolate hardens, use a sharp knife to draw on the surface of the chocolate (moving towards yourself) and cut the chocolate chips.
  11. Remove the parfait from the freezer and carefully remove the paper. Arrange on plates, garnish with chocolate chips and pistachios and serve with sauce.
    Remove the parfait from the freezer and carefully remove the paper. Arrange on plates, garnish with chocolate chips and pistachios and serve with sauce.
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