Cherry & Cranberry Parfait with Pistachio Biscotti

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 11th October 2012

Cherry & Cranberry Parfait with Pistachio Biscotti

Dessert cooked by Amelia Vella in the North West Young Chef Competition 2012 Final.

Ingredients

  • 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

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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you