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 Vanilla-Caramel Parfait with Nuts Recipe
A cold dessert with a warm caramel flavor - what could be more beautiful? Except for the nuts in caramel. And the combination of sweet ice cream with sweet and salted caramel is simply divine.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. First, roll the nuts in caramel. Prepare the caramel. Melt 50 g of sugar and 1 tbsp of water over low heat and cook until golden brown. It is not necessary to stir the caramel, but the fire should be small.
    First, roll the nuts in caramel. Prepare the caramel. Melt 50 g of sugar and 1 tbsp of water over low heat and cook until golden brown. It is not necessary to stir the caramel, but the fire should be small.
  2. We will stick toothpicks into the kernels of hazelnuts.
    We will stick toothpicks into the kernels of hazelnuts.
  3. Dip the nuts into the slightly cooled caramel (it should cool down and become quite viscous), let it drain and put it on a greased foil. Let it freeze.
    Dip the nuts into the slightly cooled caramel (it should cool down and become quite viscous), let it drain and put it on a greased foil. Let it freeze.
  4. Now prepare the caramel sauce: in a saucepan, heat 150 ml of cream. In another, caramelize 100 g of sugar and 2 tablespoons of water.
    Now prepare the caramel sauce: in a saucepan, heat 150 ml of cream. In another, caramelize 100 g of sugar and 2 tablespoons of water.
  5. Carefully pour the hot cream into the caramel, bring to a boil. Cook until the caramel has dissolved. Add a teaspoon of sea salt and remove from the heat.
    Carefully pour the hot cream into the caramel, bring to a boil. Cook until the caramel has dissolved. Add a teaspoon of sea salt and remove from the heat.
  6. Divide the eggs into whites and yolks. Whisk the whites well with a pinch of salt.
    Divide the eggs into whites and yolks. Whisk the whites well with a pinch of salt.
  7. Beat 400 ml of cream well. Put the whites and cream in the refrigerator.
    Beat 400 ml of cream well. Put the whites and cream in the refrigerator.
  8. Whisk the yolks, 60 g of sugar and vanilla pulp.
    Whisk the yolks, 60 g of sugar and vanilla pulp.
  9. Yolks should be mixed with whipped cream, then with whites.
    Yolks should be mixed with whipped cream, then with whites.
  10. Rectangular protective film.
    Rectangular protective film.
  11. Lay out 1/4 of the parfait, smooth it out.
    Lay out 1/4 of the parfait, smooth it out.
  12. Put the third caramel sauce on the parfait, then the parfait, etc. the top layer should be parfait. Mix lightly so that the layers stick and flatten.
    Put the third caramel sauce on the parfait, then the parfait, etc. the top layer should be parfait. Mix lightly so that the layers stick and flatten.
  13. Put it in the freezer overnight. Garnish with caramel nuts before serving.
    Put it in the freezer overnight. Garnish with caramel nuts before serving.
  14. Enjoy the dessert.
    Enjoy the dessert.
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