This nutty dessert is for very serious sweet-lovers.
Caramelise 100 g sugar with 4 tablespoons water until light brown. Add hazelnuts, stir and distribute on a sheet of baking parchment. Let cool, then chop nuts very coarsely. Place a loaf tin or 20 smaller individual moulds with a total volume of about 1.5 litres in the freezer.
Fill a large bowl with cold water. Fill a pot with water a hand’s width deep and bring to a boil. Combine egg yolks, egg, 100 g sugar, Williams Pear Brandy and lime peel in a suitable bowl and beat over a boiling bain-marie until thick and foamy. Remove from heat and continue beating briefly with the bowl in cold water until the mixture has cooled a few degrees. In the Bosch MUM5Pro Kitchen Machine’s mixing bowl, beat cream until stiff using the whisk attachment. Fold whipped cream and chopped, caramelised hazelnuts into the egg mixture and transfer to the ice-cold tin or moulds. Place in the freezer for at least 4 hours.
For the brittle: Chop hazelnuts and cocoa beans very coarsely. In a small non-stick pan, heat 100 g sugar and 4 tablespoons water until the sugar caramelises and turns golden in colour. Add hazelnuts, cocoa beans and butter, mix thoroughly and immediately spread flat on a large plate and sprinkle with salt flakes. Let cool and break or chop into pieces.
Briefly rinse the outside of the parfait mould(s) with hot water so that the ice cream will be easy to remove. If parfait was in a loaf tin, cut into slices. If in individual parfait moulds, twist parfaits out of the moulds with a fork. Arrange parfaits and cocoa bean brittle on plates, garnish with pear wedges and serve.
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe provided courtesy of Bosch Home Appliances.
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