Sicilian Parfait

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 3 hrs 45 mins
Course Dessert
Cuisine European
Servings (Default: 1)

Ingredients

  • 100 g almond (s), chopped
  • 50 g pistachios, chopped
  • 3 tablespoon powdered sugar
  • 80 g cherry (s), candied, chopped
  • 50 g chocolate (dark), finely chopped
  • 200 g suar
  • 4 egg yolks
  • 2 egg (s)
  • 0.5 ½ vanilla pod, pulp scraped out
  • 4 egg whites
  • 2 tablespoon honey
  • 500 ml heavy cream, whipped until stiff
Sicilian Parfait
Sicilian Parfait

Instructions

  1. Put the almonds and pistachios in a dry pan, dust with powdered sugar and caramelize lightly, leave to cool on a plate.
  2. Bring 180 g of sugar and 50 ml of water to the boil in a saucepan. Beat the egg yolks, eggs and vanilla pulp until frothy. Add the still hot sugar syrup while stirring and continue beating until a thick, frothy, cold mixture has formed. Beat the egg white with the rest of the sugar and honey to a firm snow. Pull the stiff cream under the egg whites. Stir 1/3 of this mixture into the foam mixture, fold in the rest with the almonds, pistachios, cherries and chocolate.
  3. Line a 1.5 liter loaf tin with cling film, fill with the mixture and smooth the surface. Let the foam mass freeze completely in the freezer.
  4. Take out of the frozen food about 30 minutes before serving and temper the parfait in the refrigerator, cut into slices and serve on plates.
  5. Serving suggestions:
  6. - with blueberry groats
  7. - with currant sauce
  8. - with orange zest: cut 3 untreated oranges into slices and let them steep for 2 hours in a syrup made from 300ml water, 400g sugar, 1 sliced vanilla pod and 40ml orange liqueur.

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