Creamy walnut parfait
Ingredients
Utensils
cutting board, knife, small frying pan, cooking spoon, parchment paper, small bowl, large bowl, hand mixer with beaters, whisk, small sauce pan, rubber spatula, plastic wrap, loaf pan
Nutrition per serving
Step 1/10
- 24 g walnuts
- cutting board
- knife
Roughly chop walnuts.
Step 2/10
- 16 g sugar
- small frying pan
- cooking spoon
Caramelize sugar in a frying pan until amber colored. Next, add chopped walnuts and stir into the caramel.
Step 3/10
- parchment paper
- knife
Spread caramelized nuts onto a sheet of parchment paper and leave to cool. Then roughly chop again.
Step 4/10
- ⅜ sheets gelatin
- small bowl
Soften gelatin in cold water.
Step 5/10
- ¾ egg yolks
- 10 g honey
- 4 ml Grand Marnier
- salt
- large bowl
- hand mixer with beaters
Whisk egg yolks and honey together until fluffy. Stir in Grand Marnier and a pinch of salt.
Step 6/10
- 40 ml milk
- ¼ tsp vanilla extract
- whisk
- small sauce pan
Boil milk and vanilla extract in a small sauce pan. Remove the softened gelatin from the water and add to the hot milk. Stir until gelatin has dissolved.
Step 7/10
- whisk
Next, stir the hot milk into the egg mixture with a whisk. Leave the mixture to cool down to room temperature for approx. 1 hour.
Step 8/10
- 60 ml heavy cream
- hand mixer with beaters
- rubber spatula
Whip the heavy cream until stiff peaks form. Mix the chopped, caramelized walnuts into the parfait mixture and carefully fold in whipped cream.
Step 9/10
- plastic wrap
- loaf pan
Put the mixture into a loaf pan lined with plastic wrap and freeze for at least 4 hours.
Step 10/10
- knife
Allow the parfait to defrost slightly before serving. Use the plastic wrap to remove from the pan and cut into slices to serve.
Enjoy your meal!