4.9 from 141 votes
Iced Hazelnut Parfait
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.
Prep Time
35 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 55 mins
Servings:
8
servings
Course:
Dessert
Cuisine:
French
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.
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