Parfait is a French word for something perfect. In cooking, parfait refers to a number of chilled or frozen desserts based on sugar syrup, whipped eggs and cream, and this word can also refer to a very smooth poultry liver pate cooked with liqueur. The mint parfait is definitely the dessert version of this dish.
It is necessary
-
- Mint parfait
- 8 egg yolks from large eggs;
- 100 g icing sugar;
- 250 ml of sweet fruit dessert wine;
- 1-2 teaspoons of freshly squeezed lemon juice
- 200 ml heavy cream;
- 50 ml of chilled mint tea.
- Parfait with dried mint and lime
- 300 ml cream;
- 2 tablespoons dried mint
- 250 g icing sugar;
- 4 yolks from large chicken eggs;
- 80 ml of water;
- juice of 4 limes;
- 4 tablespoons pineapple juice
- 2 squirrels from large chicken eggs;
- 1 teaspoon fresh lemon juice
Instructions
Step 1
Mint parfait
Pour the egg yolks and dessert wine into a large heatproof bowl, add sugar and beat with a mixer or whisk. Place the bowl in a water bath (in a larger saucepan with slowly boiling water) and continue beating with a whisk or mixer at low speed for 3-4 minutes, until the mixture turns pale and thickens. If you have a cooking thermometer, be aware that the temperature of the mixture should be around 78-80oC. Remove the cream from heat, place the bowl in a large bowl of ice or ice water, and beat again until cool. This dessert is called sabayon. Pour the lemon juice and strained mint tea into the sabayon and whisk again.
Step 2
Whisk the cream until soft peaks. Stir in one third of the whipped cream into the cream, then gently add the rest, trying to maintain the airy, light texture of the dessert. Place the cream on a glass or pewter dish, in a shallow freezer container, and flatten with a palette knife. Chill in freezer for 12 hours or until solid.
Step 3
Remove the parfait from the freezer and dip the bottom of the dish or container in hot water to make it easier for you to pull the dessert out of the container. Pry the parfait around the perimeter with a blunt knife, place it on a long rectangular board, cut into portions. Serve with caramel sauce and vanilla cream, sprinkle with chopped roasted nuts and sprinkle with cocoa powder.
Step 4
Parfait with dried mint and lime
Heat the cream with dried mint and 1.5 tablespoons of powdered sugar. Bring to a boil, stirring constantly. Pour into a vessel and let cool. Refrigerate overnight, then strain through a fine sieve into a bowl. Set aside.
Step 5
Beat the egg yolks until thick, until they turn pale yellow. Put 125 g of powdered sugar in a saucepan, pour in water and cook over low heat until the powder dissolves. Increase the heat and wait until the sugar is champagne, this will take about 4-5 minutes. Chill the syrup a little and pour in a thin stream into the yolks, whisking constantly.
Step 6
Combine pineapple juice and lime juice, simmer until half boiled. Refrigerate and pour into whipped yolks, add cream. Whisk the egg whites with the lemon juice and add the remaining sugar. Beat until the mixture is glossy and firm. Stir the whites into the yolk cream. Refrigerate and serve, garnish with fresh mint leaves.
