Parfait

Vanilla Parfait

TIER 1

Vanilla Parfait

In Tier 1 we tackle the perfect base recipe that you can really take in any direction. I walk you through how to elevate it with toasted milk powder puffed rice to bring some crunch, and a bright raspberry consommé (sounds fancier than it is!).

6
INDIVIDUAL PARFAITS

Download recipe ↓

Ingredients
Method

Ingredients

Makes 6 individual parfaits

Vanilla Parfait
80g Egg Yolks
85g Caster Sugar
25g Water
15g Honey
300g Double/Heavy Cream
1 Vanilla Pod
Pinch of Flaked Salt

Raspberry Consomme
300g Frozen Raspberries
30g Caster/White Sugar

Raspberry Gel
Raspberry Consomme (Above)
1% Agar Agar Powder

Toasted Milk Powder Puffed Rice
25g Rice Krispies
10g Skimmed Milk Powder (to make 5g toasted milk powder)
35g White Chocolate
10g Unsalted Butter
Pinch of Flakey Salt

Raspberry Powder To Dust

Special equipment

Stand mixer
Digital thermometer
Silicon disc mold
Small blender
Piping bag

Method

Vanilla Parfait

1. Into the bowl of a stand mixer, add the egg yolks and whisk on a medium speed.

- 80g Egg Yolks

2. Meanwhile, in a small saucepan, add the water, honey and sugar. Place this onto a medium heat.

- 85g Caster Sugar
- 25g Water
- 15g Honey

3. Continue to cook the sugar mixture until it reaches 118C/244F. Remove it from the heat and immediately slowly pour it over the whisking egg yolk mixture. Be careful not to pour the mixture directly onto the whisk or it will splatter. Whisk for 5 minutes on a medium high speed or until the mixture is thick, pale and holds a ribbon. Remove the bowl from the mixer and set it aside.

4. Add the cream, a pinch of flaked salt and beans scraped from a fresh vanilla pod (or 1 tsp of vanilla bean paste) to a medium bowl and whisk by hand until it forms a medium soft peak.

- 300g Double Cream
- 1 Vanilla Pod
- Pinch of Flaked Salt

5. Whisk the cream into the egg yolk base in two parts (it is actually slightly easier to whisk than fold with a spatula like I said in the video!). You should end up with a nice smooth mixture.

6. Pour the mixture evenly across a silicon disc mold and freeze for 4 hours or overnight.

Raspberry Consomme

1. Into a medium bowl, add the raspberries and sugar. Stir them together then cover the bowl tightly with clingfilm.

- 300g Frozen Raspberries
- 30g Caster/White Sugar

2. Place the bowl over a pan of very gently simmering water and allow it to cook for 45 minutes. By this point it should have released a deep red syrup.

3. Pass the mixture through a sieve. Split it in half, reserving one half for the gel. Keep the remainder in a jug in the fridge.

Raspberry Gel

1. Weigh half of the raspberry consomme, it will be roughly 70g. Take that weight and weigh 1% of agar agar powder (0.7g).

2. Add the consomme and agar agar powder to a small saucepan and bring it to the boil for 1 minute.

3. Remove it from the heat and transfer it to a container and refrigerate until needed. *Note you will need a very small blender to blend this mixture as it is such a small quantity. If not, you can simply replace this with some raspberry jam!

Toasted Milk Powder Puffed Rice

1. Preheat the oven to 160C/320F.

2. Onto a baking tray, add the rice krispies to one side and bake for 4 minutes.

- 25g Rice Krispies

3. Remove the tray from the oven and add the skimmed milk powder to the other side.

- 10g Skimmed Milk Powder

4. Bake for a further 6-7 minutes, stirring the milk powder occasionally until it is a golden brown colour. Be careful not to burn it.

5. Remove the tray from the heat and allow them to cool for 15 minutes.

6. Into a medium bowl, add the white chocolate and butter. Melt it over a pan of gently simmering water.

- 35g White Chocolate
- 10g Unsalted Butter

7. Remove it from the heat and add in the rice krispies, then sift in 5g of the toasted milk powder.

8. Stir it together and tip it onto a tray lined with baking paper. Add a good pinch of flaked sea salt over the top – very important!

9. The mixture should be ‘sticky’ enough that the krispies are clumping together.

10. Place it into the fridge for 15-30 minutes to set, then break it into clusters and keep it in the fridge until ready to use.

Assembly

1. Remove the raspberry gel from the fridge and add it into a small blender – it is a very small amount so you need a small blender like a spice grinder. Blend the mixture until it is a smooth pipeable texture. Add it into a piping bag and snip a small hole off the end.

2. Decorate the outside of each plate with a dusting of raspberry powder. I like to place a lid on the plate, then dust around that before lifting it up to create a nice stencil.

3. Remove the parfait from the freezer and place it in the centre.

4. Pipe the raspberry gel over the top of the parfait and finish with a few clusters of the puffed rice.

5. These are best after sitting at room temperature for about 5 minutes to soften slightly but just be aware they will melt around the edges just slightly.

6. To serve, pour the raspberry consomme over the top.

Shop the Equipment

by Matt Adlard

Coffee Parfait

TIER 2

Coffee Parfait

Taking the same recipe as Tier 1, we just replace water for espresso in the sugar syrup. The coffee brings a slightly more bitter flavour which complements the sweeter profile of the parfait really well. The star of the show is the dehydrated chocolate mousse. Think crunchy meringue shards, but made with a rich chocolate mousse. Finally it’s served with an almond cocoa crumble and a cold chocolate sauce.