Iced Parfait (with variations)

Iced Parfait (with variations)
 
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This recipe was uploaded
by SlipHitz

 
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Ingredients

Ingredients
Method
 
  • 250 G/9oZ Sugar
  • 4 TBSP Water
  • 570 ML/1 pint Double Cream
  • (or whipping)
  • 6 Egg Yolks
  • 2 Egg Whites
  • Variations
  • Mint = Creme De Menthe
  • Coconut = Coconut & Malibu
  • Spiced = 2 Cinnamon sticks 10G Cloves 4 Star Anise add this at the first stage)take out when temp is reached)
  • Fruit = Any fruit puree the flavour in mind
  • You can also use any alcohol you wish but bear in mind you will need to add 2 Gelatin leafs per 200ml of alcohol simply soak the leafs in cold water once squishy add to the warm syrup.
Step 1/ Whisk the cream to a stiff peak.

Step 2/ Whisk the egg whites to a stiff peak.

Step 3/ Beat the egg yolks till pale around 5mins of hard beating with a whisk

Step 4/ Mix the water and sugar together in a small pot and brush the inside using a pastry brush and cold water as we dont want any burnt sugar contaminating our mix now boil it to 120 Degrees celsius.

Step 5/ Now this is delicate pour the sugar into the yolks but beat very fast if the yolks scramble you need to restart so perhaps have someone else slowly add the syrup while you whisk or use an electric whisk. Beat till cool its perhaps a good idea to have a bowl of ice underneath your yolk syrup bowl.

Step 6/ Now fold in the cream then the whites then the flavour of your choice to taste.

Step 7/ pour into moulds and freeze for 3 hours you can line the bottom of the moulds with sponge if you wish.

The best way to demould is to run the mould under a hot tap if its a small mould but not for long then tap onto a plate.
If using a large mould i recommend a blowtorch if its a metal mould if plastic just cut down the insides and hope it plops out once it starts to melt.

After youve demoulded your parfait you can sit it on a cling filmed tray in a freezer till service time or straight onto a plate.Serve with mixed fruits or syrups or both =]

Iced Parfait (with variations)

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This recipe was uploaded by SlipHitz

 
 
This is a great frozen dessert and can incorporate almost any flavouring!!
The one in the photo is mango and lime served with pistachio ice cream sitting in a brandy snap basket with mango coulis and passion fruit sauce alongside candied kumquats.

Method


Step 1/ Whisk the cream to a stiff peak.

Step 2/ Whisk the egg whites to a stiff peak.

Step 3/ Beat the egg yolks till pale around 5mins of hard beating with a whisk

Step 4/ Mix the water and sugar together in a small pot and brush the inside using a pastry brush and cold water as we dont want any burnt sugar contaminating our mix now boil it to 120 Degrees celsius.

Step 5/ Now this is delicate pour the sugar into the yolks but beat very fast if the yolks scramble you need to restart so perhaps have someone else slowly add the syrup while you whisk or use an electric whisk. Beat till cool its perhaps a good idea to have a bowl of ice underneath your yolk syrup bowl.

Step 6/ Now fold in the cream then the whites then the flavour of your choice to taste.

Step 7/ pour into moulds and freeze for 3 hours you can line the bottom of the moulds with sponge if you wish.

The best way to demould is to run the mould under a hot tap if its a small mould but not for long then tap onto a plate.
If using a large mould i recommend a blowtorch if its a metal mould if plastic just cut down the insides and hope it plops out once it starts to melt.

After youve demoulded your parfait you can sit it on a cling filmed tray in a freezer till service time or straight onto a plate.Serve with mixed fruits or syrups or both =]
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