Mix the egg yolks and sugar until creamy. Bring the milk with the sliced vanilla pod to the boil. Using the ladle, slowly add the hot milk to the egg and sugar mixture, stirring constantly. Then return the cream to the pan and `peel off to the rose` while stirring constantly. Stir the cream with the hand mixer lukewarm, then stir in the chestnut puree and rum and cool everything well.
Beat the egg whites with the sugar until very stiff. Carefully stir into the chestnut cream with the whisk. Whip the cream until stiff and fold in carefully. Pour into a mold and let freeze for at least 3 to 4 hours.
Parfait is a delicate, aromatic cold dessert. The classic parfait is of a denser structure; it is laid out on a plate from the mold in which the dessert is cooled. In our case, everything is simpler – we eat with spoons from glasses or bowls and enjoy the...
Lemon parfait sounds intriguing and delicious, and if it is also parfait with fresh raspberries, then it is simply delicious! This delicious French dessert is not difficult to prepare, shall we start? Cook: 3 hours Serving: 6 Ingridients Gelatin – 0.5 Art...