Pistachio parfait, lemon, sheep’s yoghurt

Samuel Carter

Samuel Carter

20th February 2020

Pistachio parfait, lemon, sheep’s yoghurt

180 min

A delicious dessert!

Ingredients

lemon and pistachio parfait

  • 100g pistachio nuts 1g gelatine 4 egg yolks 75g caster sugar 20ml lemon juice 75ml whipping cream

white chocolate and pistachio crumb

  • 100g pistachio nuts 200g milk powder 200g flour 60g cornflour 125g sugar 5g salt 225g melted butter 150g white chocolate

italian meringue

  • 80g water 360 caster sugar 5 ml lemon juice 210ml egg whites

yoghurt sorbet

  • 200g caster sugar 240 water 480g sheep’s yoghurt 20ml lemon juice

Method

lemon and pistachio parfait

First soak the gelatin in cold water. Whisk the 4 egg yolks in a food mixer. Put the sugar in to a pan and cover with water, heat to 118°C and add the pre-boiled lemon juice.
Pour the sugar and lemon mixture slowly over the whipping egg whites and continue to whisk. Gently warm 10ml of the cream, drain the gelatin and then stir into the warmed cream until fully mixed.

white chocolate and pistachio crumb

Mix the dry ingredients together and then slowly add the melted butter until a crumb forms. Sprinkle the crumb evenly over a baking tray (s) and bake at 150 fan until it is lightly golden and then set it aside to cool.
Once the crumb is cool, melt the white chocolate and then mix in the crumb and the pistachios and spread back over a baking sheet to set.

Italian meringue

Make a sugar syrup and take to 121°C, whip the egg whites and lemon juice and gradually add the sugar syrup. Whip until completely cooled and place in piping bag for later.

yoghurt sorbet

Make a sugar syrup with the water and the sugar. When completely chilled combine the syrup, lemon juice, yoghurt.

Portion a small rectangle of the parfait and pipe the Italian meringue on top. Scorch the meringue lightly with the blow torch. Place the crumb adjacent to the parfait and roche the sorbet on top. Garnish with chopped pistachios and lemon balm.

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