Roast 60 g pistachios in a pan without fat, not too dark. Caramelize 4 tablespoons of water with 80 g of sugar in a pan and mix in the pistachios. Spread the pistachio caramel on a piece of aluminum foil coated with oil, let it cool and chop it up with a rolling pin (best in a freezer bag).
Beat 5 egg yolks with 100 g sugar in a metal bowl in a hot water bath until the sugar has completely dissolved. Let it cool down and stir it from time to time. Whip 400 g cream until stiff. Mix the cream with the egg yolk mixture and the pistachio brittle.
Pour the cream into a loaf pan (if necessary, line up with cling film beforehand) and cover with cling film. Freeze in the freezer for at least 6 hours.
Put the parfait in the refrigerator 20 minutes before serving. Dip the loaf pan briefly in hot water, turn it out and cut into slices. Arrange as desired on a mirror made of strawberry puree.
Ingredients
Print Recipe
Pin Recipe