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Print Recipe
Raspberry Parfait with Peaches and Chocolate Recipe
Perfect summer dessert! Out of season you can use frozen raspberries, and in General, to replace fruits and berries to your taste. It looks very nice in the context, not ashamed to submit such a dessert to guests, I'm sure-will appreciate!))) Parfait from the French. parfait is a perfect, wonderful frozen dessert with cream. Parfait is whipped and frozen cream with eggs (or with egg whites, or with egg yolks) and sugar. A bit like ice cream, but softer, stronger in consistency and melts much slower.
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. I could not help but take a picture of this beauty)))
    I could not help but take a picture of this beauty)))
  2. Everything we need.
    Everything we need.
  3. Wash peaches and cut the skin crosswise. Immerse in boiling water for a few seconds, then remove the skin.
    Wash peaches and cut the skin crosswise. Immerse in boiling water for a few seconds, then remove the skin.
  4. Finely chop the flesh. (Canned peaches fold in a colander and cut). Raspberry touch.
    Finely chop the flesh. (Canned peaches fold in a colander and cut). Raspberry touch.
  5. Whisk yolks in a metal bowl in a hot water bath with sugar, vanilla sugar and juice (liquor) for 5 minutes.
    Whisk yolks in a metal bowl in a hot water bath with sugar, vanilla sugar and juice (liquor) for 5 minutes.
  6. Remove the bowl from the water bath, place in a container of cold water and continue to whisk until the mixture cools. Whip cream.
    Remove the bowl from the water bath, place in a container of cold water and continue to whisk until the mixture cools. Whip cream.
  7. Mix the cream with jam, fruit, berries and chocolate chips.
    Mix the cream with jam, fruit, berries and chocolate chips.
  8. Put in a rectangular shape lined with cling film with a capacity of 1.2 l. Place in the freezer overnight. For 10 minutes before serving to load the form for a second in hot water and overturn onto a plate. I poured into the silicone mold (by the way, the best option), do not need to be lined with film, immersed in water, from the silicone mold everything is wonderful and quickly jumps.
    Put in a rectangular shape lined with cling film with a capacity of 1.2 l. Place in the freezer overnight. For 10 minutes before serving to load the form for a second in hot water and overturn onto a plate.
I poured into the silicone mold (by the way, the best option), do not need to be lined with film, immersed in water, from the silicone mold everything is wonderful and quickly jumps.
  9. Bon appetit!!!)))
    Bon appetit!!!)))

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