Creamy walnut parfait

Based on 13 ratings

Team

Editors at Kitchen Stories

Difficulty

Hard ūüí™
30
min.
Preparation
0
min.
Baking
300
min.
Resting

Ingredients

Servings:-10+
120 g walnuts
80 g sugar
2 sheets gelatin
egg yolks
50 g honey
200 ml milk
1 tsp vanilla extract
20 ml Grand Marnier
300 ml heavy cream
salt
Metric
Imperial

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

Cal
266
Protein
5 g
Fat
20 g
Carb
15 g
  • Step 1/10

    Roughly chop walnuts.
    • 120 g walnuts
    • cutting board
    • knife

    Roughly chop walnuts.

  • Step 2/10

    Caramelize sugar in a frying pan until amber colored. Next, add chopped walnuts and stir into the caramel.
    • 80 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

    Spread caramelized nuts onto a sheet of parchment paper and leave to cool. Then roughly chop again.
    • parchment paper
    • knife

    Spread caramelized nuts onto a sheet of parchment paper and leave to cool. Then roughly chop again.

  • Step 4/10

    Soften gelatin in cold water.
    • 2 sheets gelatin
    • small bowl

    Soften gelatin in cold water.

  • Step 5/10

    Whisk egg yolks and honey together until fluffy. Stir in Grand Marnier and a pinch of salt.
    • egg yolks
    • 50 g honey
    • 20 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

    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.
    • 200 ml milk
    • 1 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

    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.
    • 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

    Whip the heavy cream until stiff peaks form. Mix the chopped, caramelized walnuts into the parfait mixture and carefully fold in whipped cream.
    • 300 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

    Put the mixture into a loaf pan lined with plastic wrap and freeze for at least 4 hours.
    • 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

    Allow the parfait to defrost slightly before serving. Use the plastic wrap to remove from the pan and cut into slices to serve.
    • knife

    Allow the parfait to defrost slightly before serving. Use the plastic wrap to remove from the pan and cut into slices to serve.