Iced Hazelnut Parfait
User Reviews
4.9
141 reviews
Excellent
Iced Hazelnut Parfait
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The Iced Hazelnut Parfait is a chilled dessert combining toasted and ground hazelnuts with a sabayon of egg yolks, sugar, white wine, and Frangelico liqueur, folded together with whipped cream for a rich, nutty, and light texture. Whole toasted hazelnuts add crunch to the final creamy parfait.
Description
This parfait begins by crushing whole hazelnuts and toasting them until aromatic and lightly browned. Egg yolks, sugar, ground hazelnuts, white wine, and Frangelico are combined and cooked over steam while whisking vigorously to create a sabayon, a frothy, thickened custard indicated by the sabayon flowing in a figure-eight shape and holding its form briefly.
After cooling the sabayon in an ice bath, whipped cream is gently folded in to lighten the mixture. Toasted whole hazelnuts are incorporated to provide texture contrast. The resulting dessert is smooth and airy with pronounced hazelnut flavor and a subtle boozy note, served chilled for a refreshing finish.
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Ingredients
- 10 grams hazelnut ground
- 4 egg yolk
- 15 milliliters Frangelico
- 15 milliliters white wine dry
- 50 grams sugar granulated
- 40 grams hazelnut whole, with skin
- 150 milliliters heavy cream 35%
Instructions
- Place the hazelnuts on a tray and crush them into small pieces with a rolling pin.
- Place in the oven or under a broiler and toast them well. Ensure that you mix them up once or twice during the process so all surfaces are well toasted. Set aside to cool.
- Whip the cream stiff and place in the fridge. In a bowl, combine the ground hazelnuts white wine, the Frangelico hazelnut liqueur, egg yolks and sugar. Mix them well.
- Beat over steam until the mixture thickens just like a sabayon. This is a fairly long and tedious process, but it is essential for the outcome of the light and frothy ice parfait. The beaten mixture will be of correct consistency when you can form an eight (8) with the whisk and the sabayon dripping of it will remain in place for a few moments before blending back into the mixture.
- Remove the bowl form the steam and place over and ice bath. Continue to beat until the mixture is completely cold.
- Gently fold in the whipped cream and add the toasted hazelnuts to the mixture.
- Fill into any suitable, parchment paper line mold and freeze immediately. You may choose to use individual small ramequins or coffee cups. Alternatively you can use a rectangular cake mold that may be suitable for cutting slices when serving.
- Before the actual serving, un-mold the parfait and let in “defrost” for approximately 3-5 minutes in room temperature, then dress it on to the plate and serve with either chocolate, caramel, coffee sauce or a fruit coulis to your likening.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
141 reviews
Excellent
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