Gastronomixs

Parfait

A parfait is a type of ice cream that is frozen without churning. It is actually more of a mousse that can be eaten frozen.

Recipe by Hidde de Brabander, Dreams of Magnolia pâtisserie, ‘s Gravenzande, the Netherlands.

Makes 3500g.

Parfait

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Ingredients

420

g

egg yolks

840

g

sugar

275

g

water

1800

g

cream

8

g

gelatin

500

g

cream

Preparation method

  • Start by making the pâte à bombe: mix the egg yolks in a planet mixer until frothy.
  • In the meantime, heat the sugar with the water to 115°C.
  • Turn the planet mixer down to medium speed and slowly add the sugar syrup.
  • While on medium speed, mix the mixture cold.
  • Whisk 1800g cream until thick, but not whipped.
  • Soak the gelatine in cold water and dissolve into the soaking water in a sauce pan on low heat.
  • Add the gelatine to the remaining 500g cream.
  • Fold half of this into the pâte à bombe.
  • Fold in the remaining cream and gelatine mixture.
  • Now, fold in the thickened cream.
  • Pour into the desired mould and freeze.

Serving suggestions

  • In an ice cream cake.
  • Use in a composition with components of avocado, mango, and lime.
  • Use in a composition with components of yoghurt, vanilla, and apricot.
  • Use in a composition with components of raspberry, banana, and lemon.

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