Creamy walnut parfait
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 266 / Protein 5g / Carbohydr. 15g / Fat 20g
Ingredients (10 servings)
|1 tsp||vanilla extract|
|2 cl||Grand Marnier|
|300 ml||heavy cream|
baking paper, 2 large bowls, plastic wrap, loaf pan (approx. 28 cm / 11 inch), whisk, small frying pan, hand mixer with beaters, cooking spoon, rubber spatula, cutting board, small sauce pan, knife, small bowl
Scheurebe late harvest wine, sweet, 2011
With its fine, natural sweetness, this wine harmonizes very well with the creamy walnut taste. The expressive body makes for a long lasting taste sensation.
Roughly chop walnuts.
cutting board, knife
120 g walnuts
Caramelize sugar in a frying pan until amber colored. Next, add chopped walnuts and stir into the caramel.
small frying pan, cooking spoon
80 g sugar
Spread caramelized nuts onto a sheet of parchment paper and leave to cool. Then roughly chop again.
parchment paper, knife
Soften gelatin in cold water.
2 sheets gelatin
Whisk egg yolks and honey together until fluffy. Stir in Grand Marnier and a pinch of salt.
large bowl, hand mixer with beaters
4 egg yolks / 50 g honey / 2 cl Grand Mranier / salt
Boil milk and vanilla extract in a small sauce pan. Remove the softened gelatin from the water and add to the hot milk. Stir until gelatin has dissolved.
whisk, small sauce pan
200 ml milk / 1 tsp vanilla extract
Next, stir the hot milk into the egg mixture with a whisk. Leave the mixture to cool down to room temperature for approx. 1 hour.
Whip the heavy cream until stiff peaks form. Mix the chopped, caramelized walnuts into the parfait mixture and carefully fold in whipped cream.
hand mixer with beaters, rubber spatula
300 ml heavy cream
Put the mixture into a loaf pan lined with plastic wrap and freeze for at least 4 hours.
plastic wrap, loaf pan
Allow the parfait to defrost slightly before serving. Use the plastic wrap to remove from the pan and cut into slices to serve.