Sea Buckthorn Parfait

16 servings

60 minutes

Sea buckthorn parfait is a delicate French dessert that embodies the softness of mousse and the brightness of sea buckthorn. This dessert was born in exquisite French cuisine, where harmony of flavors and textures is valued. Sea buckthorn, known for its sweet-sour notes and richness in vitamins, gives the parfait a refreshing fruity brightness that contrasts with the creamy airiness of whipped cream and the softness of the sandy base. The sophistication of flavor is complemented by subtle almond accents that enrich the composition. The parfait is perfect for a festive table or as a light finish to dinner, enveloping taste buds in velvety freshness. This dessert not only provides gastronomic pleasure but also nourishes the body with beneficial substances.

Energy value per serving

• Calories: 329.9
• Proteins: 5g
• Fats: 20.9g
• Carbohydrates: 30.8g

Ingredients

• Butter: 220 g
• Sugar: 250 g
• Egg yolk: 160 g
• Salt: pinch
• Wheat flour: 300 g
• Almond flour: 30 g
• Baking powder: 3 g
• Cream 33%: 250 ml
• Water: 45 ml
• Gelatin: 13 g
• Sea buckthorn juice: 20 ml
• Sea buckthorn: to taste

Cooking steps

1. Prepare all the ingredients.

2. Mix softened butter with 130 grams of sugar using a mixer.

   Required ingredients:

   • Butter: 220 g
   • Sugar: 250 g

3. Add 90 grams of yolks and a pinch of salt, mix again.

   Required ingredients:

   • Egg yolk: 160 g
   • Salt:  pinch

4. Add wheat and almond flour and baking powder, knead the dough and refrigerate for 2 hours.

   Required ingredients:

   • Wheat flour: 300 g
   • Almond flour: 30 g
   • Baking powder: 3 g

5. After 2 hours, roll out the dough to a thickness of 7 mm and cut out circles with a diameter of 10 cm.

6. Bake in an oven preheated to 170 degrees for 5-7 minutes.

7. Soak the gelatin.

   Required ingredients:

   • Gelatin: 13 g

8. Whip the cream and put it in the fridge.

   Required ingredients:

   • Cream 33%: 250 ml

9. Whisk 70 grams of yolks and set aside.

   Required ingredients:

   • Egg yolk: 160 g

10. Mix 120 grams of sugar and water in a saucepan, heat to 121 degrees, and remove from heat.

    Required ingredients:

    • Sugar: 250 g
    • Water: 45 ml

11. Add whipped yolks, squeezed gelatin, and sea buckthorn juice to the hot syrup. Mix and let it cool.

    Required ingredients:

    • Egg yolk: 160 g
    • Gelatin: 13 g
    • Sea buckthorn juice: 20 ml

12. Add whipped cream and gently mix with a spatula.

    Required ingredients:

    • Cream 33%: 250 ml

13. When the mousse thickens, transfer it to a pastry bag.

14. Pipe the mousse onto the dough circles and refrigerate the parfait for at least 30 minutes, but preferably for 2 hours.

15. Serve the parfait decorated with fresh sea buckthorn berries.

    Required ingredients:

    • Sea buckthorn:  to taste