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Print Recipe
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. Sweet sauce accentuates the crunchy texture of nuts and fine chocolate.
Cook Time 120 minutes
Servings
Ingredients
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Pears and white chocolate.
    Pears and white chocolate.
  2. Chop the pistachios. Grease the bottom and walls of ceramic molds for cupcakes with vegetable oil.
    Chop the pistachios. Grease the bottom and walls of ceramic molds for cupcakes with vegetable oil.
  3. Cut from food parchment 12 strips 5 x 25. Grease 6 strips with vegetable oil on one side and sprinkle with chopped pistachios.
    Cut from food parchment 12 strips 5 x 25. Grease 6 strips with vegetable oil on one side and sprinkle with chopped pistachios.
  4. Roll the strips of the cylinder, nuts on the inside, and put the cylinders in shape.
    Roll the strips of the cylinder, nuts on the inside, and put the cylinders in shape.
  5. Whipped cream. Separately, beat the proteins in a strong foam, gradually drive the powdered sugar, add 75 g of nuts, liqueur and whipped cream.
    Whipped cream. Separately, beat the proteins in a strong foam, gradually drive the powdered sugar, add 75 g of nuts, liqueur and whipped cream.
  6. All stir.
    All stir.
  7. Pour the resulting mixture into the cylinders and put them into freezing overnight.
    Pour the resulting mixture into the cylinders and put them into freezing 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 the sugar, stir and cook for another 2-3 minutes. Pour the wine, add spices and simmer pears until soft for another 10 minutes. Half of the wine is drained, and the remaining sauce is ground 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 the sugar, stir and cook for another 2-3 minutes. Pour the wine, add spices and simmer pears until soft for another 10 minutes. Half of the wine is drained, and the remaining sauce is ground in a blender until smooth.
  9. Melt 75 g of chocolate in a pan of barely simmering water. Thinly spread the remaining 6 strips of parchment with melted chocolate on one side. Get parfait shapes, remove the paper and wrap new strips of chocolate inside. Put it in the freezer for another hour.
    Melt 75 g of chocolate in a pan of barely simmering water. Thinly spread the remaining 6 strips of parchment with melted chocolate on one side. Get parfait shapes, remove the paper and wrap new strips of chocolate inside. Put it in the freezer for another hour.
  10. 25 g chocolate melt in a water bath and pour on the marble surface. When the chocolate hardens, a sharp knife to hold on the surface of the chocolate (movement to itself), and cut the chocolate chips.
    25 g chocolate melt in a water bath and pour on the marble surface. When the chocolate hardens, a sharp knife to hold on the surface of the chocolate (movement to itself), and cut the chocolate chips.
  11. To get the parfait out of the deep freeze and gently remove the paper. Put on plates, decorate with chocolate chips and pistachios and serve with sauce.
    To get the parfait out of the deep freeze and gently remove the paper. Put on plates, decorate with chocolate chips and pistachios and serve with sauce.

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