Roasted Chestnut Parfait
Parfait, also known as frozen cream dessert, is a refined sweet treat of French cuisine, which was popular among aristocrats as early as the 18th century. The version made with roasted chestnuts has become particularly popular during the festive season, as the flavor of chestnuts perfectly complements winter. The soft scent of roasted chestnuts and cream fills the kitchen as the creamy mixture is prepared. This dessert truly evokes intimate moments, making it a perfect choice for family or festive occasions. The secret to making parfait is the fine fusion of airy whipped cream and heat-treated egg cream. If you want to make it even more special, you can add a little orange zest or rum flavor to the mixture. This roasted chestnut parfait is not only delicious but also elegant - you can serve it sliced, with a little extra whipped cream, or garnish it with a few roasted chestnut pieces on top. It can be a truly unforgettable ending to festive meals.
Ingredients for this recipe
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Preparation Steps
1
Break the roasted chestnuts into smaller pieces, then purée them in a food processor until smooth. Tip: If it's too thick, add a little cream for easier blending.
2
Separate the egg yolks from the whites. You will need two yolks and one whole egg. In a heatproof bowl, whisk together the yolks, whole egg, honey, and vanilla extract.
3
Place the bowl over a simmering pot of water (double boiler), and whisk constantly until the mixture thickens (about 5-6 minutes). Be careful not to let it boil, or the eggs may curdle!
4
Let the egg cream cool, then add the chestnut purée and mix well. Set the mixture aside while you whip the cream.
5
In a clean bowl, whip the cold heavy cream until soft peaks form. Tip: The cream is ready when it forms soft peaks but isn't too stiff. This will ensure the parfait's lightness.
6
Gently fold the chestnut-egg mixture into the whipped cream. Be careful not to deflate the cream – use a spatula and stir in circular motions.
7
Pour the mixture into a silicone mold or a loaf pan lined with plastic wrap. Smooth the top and freeze for at least 6 hours, or preferably overnight.
8
Before serving, remove the parfait from the mold and let it sit at room temperature for 5-10 minutes to make it easier to slice. Garnish with extra chestnut pieces or sugar-free chocolate shavings, if desired.
