Parfait is a frozen fruity thick dessert that is prepared in portioned molds. Parfait cannot be stored for a long time, as it quickly deteriorates (loses its airy structure) and re-freeze.
Ingredients:
- 3-4 kiwi;
- ½ orange;
- 2 egg yolks;
- 2 tablespoons of honey;
- 30 g icing sugar;
- 50 g heavy cream (35%);
- 50 g sour cream (15%);
- 150 g of natural yogurt;
- 25 g hot water;
- almond petals for decoration.
Preparation:
- Wash the kiwi fruit, peel it, grind it in a blender bowl (another option is to rub it through a sieve if for some reason you don’t have a blender). Pour the kiwi liquid into a separate deep bowl or saucepan.
- Squeeze the juice as much as possible from half of a large orange.
- Break the eggs, carefully separate the whites and yolks.
- Place two yolks in a small saucepan, add powdered sugar and the specified amount of hot water (but not boiling water). Beat with a mixer until a strong foam is formed.
- In a container with kiwi, pour freshly squeezed orange juice, whipped yolks and two tablespoons of honey (any). Mix everything.
- Beat the heavy cream with a mixer until thick and add to the kiwi. Send sour cream and natural yogurt there.
- Stir all ingredients thoroughly until smooth.
- Pour the finished mass into portion forms, close the lid and put in the freezer. Do not keep the dessert there for a long time, otherwise it will freeze, 2-3 hours will be enough.
- . As soon as the parfait is cooked, take it out of the freezer, dip the mold (or molds) in hot water, turn the dessert onto a plate (if it has melted a little, it will easily slide out of the container).
- Garnish with almond petals or just finely chopped almonds, cut into convenient portions and enjoy the delicate flavor.
