Parfait with hazelnuts, pear and rum sauce

Category: Culinary recipes
Parfait with hazelnuts, pear and rum sauce

Ingredients

hazelnut 100g
eggs 2 pcs
egg yolk 1 PC
sugar 65 grams
cognac 1 tbsp. l.
cream 75 ml
pears 2 pcs
Brown sugar 4 tbsp. l
instant coffee pinch
bitter chocolate 100g
milk 250 ml
bile 2 pcs
sugar 60 grams
vanilla sugar 1 tsp
rum 1 tbsp. l.

Cooking method

  • Parfait with hazelnuts, pear and rum sauceGrind the hazelnuts in a blender until crumbs
    Parfait with hazelnuts, pear and rum sauceCook the syrup from 100 ml of water and 65 grams of sugar. Beat eggs and yolk. Pour the syrup into the eggs. constantly interfering. Add hazelnuts and a pinch of coffee.
    Parfait with hazelnuts, pear and rum sauceWe put on a water bath, add chocolate. stir and wait for the chocolate to melt.
  • Parfait with hazelnuts, pear and rum sauceOnce the chocolate has melted, the mixture must be cooled slightly. Then add cognac and cream. Pour into molds and remove to freeze.
    Parfait with hazelnuts, pear and rum sauceWe take pears. clean and cut into slices. but without cutting the tip of the pear.
    Parfait with hazelnuts, pear and rum sauceSprinkle the pears with brown sugar and bake in the oven until soft.
  • Parfait with hazelnuts, pear and rum sauceMaking a custard. Heat milk with vanilla sugar, beat yolks with sugar. Mix everything together well and cook over low heat until thick. Cool slightly and add rum.
  • We serve our parfait with custard and pears. Bon Appetit everyone.

Note

PARFE - cream, whipped with sugar, with the addition of vanilla and frozen for two hours. Sometimes beaten eggs are also added to the mass. In this case, the freezing time is 3 - 3.5 hours. Besides vanilla, you can add coffee (instant), cocoa powder, chocolate (grated), zest, fruit juice. The additives must be cold, otherwise the parfait will collapse or curl. The freezer mold (metal, consisting of two halves and opening like a violin case) must be lined inside with oiled paper, then filled with a mass, closed, covered with crushed ice, covered tightly with paper on top and refrigerated.

lu_estrada
Wonderful parfait!
olgea
Quote: lu_estrada
Wonderful parfait!
Thank you so much

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