This parfait could be called "parfait contrast" because it has three layers of completely different structure, consistency and taste. Dessert for adults with alcohol, with a peculiar taste of sea buckthorn and crispy fried muesli in a sugar crust.
For muesli: mix oat flakes with finely chopped nuts, salt and cardamom.
For jelly: pour the gelatin with brandy and leave to swell.
Melt the butter in a frying pan, add 100 g of brown sugar.
Next, put the prepared muesli in a frying pan and fry over low heat, stirring constantly, until lightly browned and until the muesli is caramelized (about 10 minutes). Remove the muesli from the mold and let it cool.
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, so that the sugar completely dissolves.
Remove the boiling syrup from the heat, let it stand for a few minutes, then pour it back into the hot gelatin mixture. Strain the syrup through a sieve and leave at room temperature until completely cooled.
Pour the cooled syrup into three glasses or cream cups, put in the refrigerator for 2-3 hours until solidification. Put the frozen jelly on top and pour a layer of candied flakes.
Whisk the heavy cream with powdered sugar until soft peaks form. Put the cream on top of the muesli, sprinkle a small amount of muesli on top. Refrigerate for 30 minutes to cool.