- Parfait:
- 78g whipping cream
- 23g egg yolk
- 31g sugar
- 171ml puree
- 10g water
- Half leaf gelatine
- Biscotti:
- 125g sugar
- 2 eggs
- 310g strong flour
- 2.5g baking powder
- 200g pistachio nuts
- 1 egg white
Cherry & Cranberry Parfait with Pistachio Biscotti
Cherry & Cranberry Parfait with Pistachio Biscotti
Dessert cooked by Amelia Vella in the North West Young Chef Competition 2012 Final.
Ingredients
Method
Whisk egg yolks, boil sugar and water to hard ball 121?c.
Add soaked gelatine in to the sugar and pour in the egg yolks while they are still whisking. Leave whisking until the mix has cooled down, this is my bass mix (pate a bomb).
Then take off and fold in semi whipped cream, add the cherry and cranberry puree pure into the pate a bomb.
Pipe into moulds and set.
For the biscotti beat eggs and sugar, add the flour and baking powder and nuts.
Whisk egg whites and fold into the mix.
Roll into a long sausage shape, brush with egg white before baking at 180?c. Take out, leave to cool and cut into thin biscuits, then egg wash with egg white again and grill.
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