This parfait could be called "parfait-contrast", because there are three layers of completely different structure, consistency and taste. Dessert for adults with alcohol, with a kind of sea-buckthorn flavor and crispy fried muesli in a sugar crust.
For muesli: mix oat flakes with finely chopped nuts, salt and cardamom.
For jelly: gelatin pour cognac and leave to swell.
In a frying pan, melt the butter, add 100 grams of brown sugar.
Next, put the prepared muesli on the pan and fry on a small fire, stirring constantly, until light Browning and before caramelization of the muesli (about 10 minutes). Put the muesli out of the pan and let it cool down.
Prepare sea buckthorn syrup for jelly: in a saucepan mix two types of sugar, sea buckthorn puree (I bought canned), add cinnamon and nutmeg. Bring the mixture to a boil, stirring constantly to completely dissolve the sugar.
Boiling syrup, remove from heat, allow to stand for a few minutes, then respoken in hot gelatin mixture. Filter the syrup through a sieve and leave at room t until completely cooled.
The cooled syrup is poured into three glasses or creams, put in the refrigerator for 2-3 hours before solidification. On top of hardened jello and pour a layer of sugared cereals.
Whisk heavy cream with icing sugar until soft peaks form. Lay out the cream on top of the muesli, sprinkle on top of a small amount of muesli. Put in the refrigerator for 30 minutes to cool.