Rainbow Parfait
6 servings
40 minutes
Rainbow parfait is the embodiment of French culinary sophistication, a delicate and airy treat capable of winning the heart of every gourmet. Its history is rooted in the traditions of classic parfaits, but the rich palette of flavors and textures makes it special. The recipe is based on cream mixed with four types of cream: raspberry with candied fruits, nutty, pistachio, and coffee with chocolate and liqueur. Each part adds its unique note to the dessert, creating a harmonious ensemble of flavors. Chilled to perfect consistency, the parfait melts in your mouth, leaving a gentle sweet-creamy aftertaste with hints of fruits, nuts, and chocolate. It is perfect as a finishing dish on a festive table or as a special dessert for a romantic evening, providing pleasure and aesthetic enjoyment.
1
Whip the cream until fluffy and divide it into 4 parts.
- Heavy cream 35% fat: 1 l
2
Prepare 4 types of cream. For the first, mix pureed fresh raspberries with small candied fruits.
- Raspberry puree: 100 g
- Candied fruit: 10 g
3
For the second, crush the nuts (hazelnuts, almonds).
- Chopped hazelnuts: 2 tablespoons
4
For the third, add finely chopped pistachios to the pistachio paste.
- Pistachio paste: 1 tablespoon
- Chopped pistachios: 2 tablespoons
5
For the fourth, combine coffee extract (cocoa, melted chocolate) with liqueur.
- Coffee extract: 1 tablespoon
- Coffee liqueur: 1 teaspoon
6
Mix parts of cream with different creams.
- Heavy cream 35% fat: 1 l
7
Take a round mold with dividers, fill each section with cream. Let it cool slightly.
8
Remove the dividers. Place in the freezer (0... –3˚C).
9
To prepare English sauce, add vanilla and yolks mixed with sugar to boiling milk.
- Milk: 0.5 l
- Vanilla sugar: 1 teaspoon
- Egg yolk: 6 pieces
- Sugar: 1 glass
10
Mix until homogeneous. Cool and divide into 4 parts.
11
Connect each part with different fillers.
