Recipes

Elderflower Parfait

Elderflower Parfait

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Ingredients

Ingredients for 12 Servings

  • 4 Eggs
  • 2 Egg yolks
  • 6 tbsp 90 g Granulated sugar
  • 1½ cups Elderflower juice
  • 2 Sheets gelatin
  • 4 tsp 2 cl Elderberry brandy
  • 2 cups 500 ml Heavy cream

Instructions

  • Beat the eggs, egg yolks, and granulated sugar in a double boiler until creamy.
  • Boil the elderflower juice.
  • In the meantime, add cold water to the gelatin.
  • Remove excess water, remove the elderflower juice from heat, and dissolve the gelatin in it.
  • Beat the egg with the elderflower juice over ice until cold.
  • Whip the cream halfway and fold it in along with the elderberry brandy.
  • Fill a terrine pan and freeze overnight.
  • Let thaw slightly before serving, so that the parfait is not too hard.

Notes & Wine Advice

Garnish Recommendation:

berry ragout or preserved peaches
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Course; Dessert

Quark Rum Parfait

Quark Rum Parfait

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Ingredients

Ingredients for 10–12 Servings

  • 1 cup 220 g Granulated sugar
  • ¾ cup 180 ml Water
  • 17.5 500 g Quark
  • Juice of 1 lemon
  • 4 tsp 20 g Vanilla sugar
  • 1¼ cups 300 ml Heavy cream
  • 2 oz Preserved raisins
  • ¼ cup 6 cl Rum

Instructions

  • Bring the water and granulated sugar to a boil and then simmer for about 1 minute.
  • Remove from heat.
  • Mix the quark with rum, lemon juice, and vanilla sugar until smooth, then mix in the sugar syrup you made.
  • Whip the cream halfway and fold it in along with the preserved raisins.
  • Fill a terrine pan and freeze overnight.
  • Let thaw slightly before serving, so that the parfait is not too hard.

Notes & Wine Advice

Garnish Recommendation:
fresh strawberries and sesame waffles
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Course; Dessert

Nougat Orange Parfait

Nougat Orange Parfait

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Ingredients

Ingredients for 10–12 Servings

  • 5 Eggs
  • 3 Egg yolks
  • ⅓ cup 80 g Granulated sugar
  • 14 oz 400 g Nougat
  • ⅓ cup 80 ml Cointreau
  • 4 cups 900 ml Whipped cream
  • Dash of salt

Instructions

  • Beat the eggs, egg yolks, granulated sugar, and salt in a double boiler until creamy, then place bowl in ice water and beat until cold.
  • Warm nougat in a bain-marie and stir until smooth.
  • Mix the egg with the nougat, stir in Cointreau, and fold in whipped cream.
  • Fill a terrine pan or individual containers and freeze overnight.
  • Let thaw slightly before serving, so that the parfait is not too hard.

Notes & Wine Advice

Very clever amateur chefs can try this refined presentation for this parfait: roll a 4–5 in (10–12 cm) cone out of parchment paper and secure with a rubber band. Cut the wide end so that it can stand securely. Fill halfway with melted dark couverture chocolate and roll it around to coat the entire inside of the cone. Place on a lightly oiled glazing rack and freeze for 30 minutes. Fill with the cooled parfait mixture and freeze the cones with the points downward (you can place them in glasses). Before serving, remove the paper and simply place the cone on a dish.

Garnish Recommendation:

orange ragout or burgundy cherries 
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Course; Dessert

Poppy Cinnamon Parfait

Poppy Cinnamon Parfait

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Ingredients

Ingredients for 10 Servings

Instructions

  • Simmer the poppy for about 2 minutes in ½ of the milk, then set aside.
  • Boil the rest of the milk, add the cinnamon, and let steep for 5 minutes.
  • Set aside.
  • Beat the eggs, egg yolks, granulated sugar, and salt in a double boiler until creamy, then place the bowl in ice water and beat until cold.
  • Fold in the whipped cream.
  • Halve the mixture.
  • Mix one half with the poppy and the other with the cinnamon.
  • Alternate layers of the mixtures in the container of your choosing and freeze for at least 3 hours (preferably overnight).
  • Let thaw slightly before serving, so that it’s not too hard.

Notes & Wine Advice

Garnish Recommendation:
Burgundy cherries or berry ragout
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Course; Dessert

Praline Parfait

Praline Parfait

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Ingredients

Ingredients for 10–12 Servings

  • 4 Eggs
  • 2 Egg yolks
  • ⅓ cup 80 g Granulated sugar Dash of salt
  • 4.5 oz 125 g Dark couverture chocolate
  • 2 cups 500 ml Whipped cream
  • 4 tsp 2 cl Bacardi
  • 4 tsp 2 cl Cognac

Instructions

  • Beat the eggs, egg yolks, granulated sugar, and a dash of salt in a double boiler until creamy, then place bowl in ice water and beat until cold.
  • Melt the chocolate in a double boiler (watch out; don’t let it get too hot! ), and stir into the egg.
  • Stir in Bacardi and cognac and fold in the whipped cream.
  • Fill a terrine pan or individual containers and freeze overnight.
  • Let thaw slightly before serving, so that it isn’t too hard.

Notes & Wine Advice

The praline parfait tastes even more delicate if you first line the terrine with baumkuchen slices.

The Ice of Poets, Knights, and Kings

Great artists have always liked the topic of ice cream. “Where is the snow of the bygone year?” asked François Villon, who wasn’t thinking of winter sports, but rather iced desserts. The crusaders brought the technology for creating ice cream from the Arabic lands back to France. Soon the French landed aristocracy could show their wealth not only through their well-stocked wine cellars, but also ice cellars where they stored iced fruit in all colors of the rainbow. Ice cream traveled from France to England, where King Charles I so jealously guarded the recipe for his favorite ice cream that he made it an official state secret. It remains such until the execution of the kind under the puritan Oliver Cromwell.

Garnish Recommendation:

cardamom berries  or burgundy cherries and vanilla foam
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Course; Dessert

Coconut Nougat Parfait

Coconut Nougat Parfait

Deel op Facebook Print Recipe

Ingredients

Ingredients for 18 Servings For the Coconut Parfait

  • 4 Eggs
  • 2 Egg yolks
  • 7 tbsp 100 g Sugar Dash of salt
  • 12.5 350 g White chocolate
  • 12.5 350 g Coconut purée
  • ½ cup 12 cl Coconut liqueur
  • 2 cups 500 ml Whipped cream

For the Nougat Parfait

  • 1 Egg
  • 1 Egg yolk
  • 4 tbsp 2 cl Grand Marnier
  • 3.5 oz 100 g Nougat
  • 1 cup 250 ml Whipped cream
  • Coconut flakes and
  • Cocoa powder to garnish

Instructions

  • For the coconut parfait, beat the eggs, egg yolks, granulated sugar, and salt in a double boiler until creamy, then place the bowl in ice water and beat until cold.
  • Melt the chocolate in a double boiler (watch out, don’t let it get too hot! ).
  • Mix with the eggs, stir in coconut purée and coconut liqueur and fold in the whipped cream.
  • Fill a terrine pan or individual molds ¾ of the way and freeze for at least 3 hours.
  • For the nougat parfait, cream the egg and egg yolk.
  • Soften the nougat in a double boiler and stir into the egg.
  • Fold in the whipped cream and flavor with Grand Marnier.
  • Spread the nougat parfait on top of the frozen coconut and freeze overnight.
  • Place the molds briefly in hot water to remove the parfaits.
  • Coat them in coconut flakes and dust with cocoa powder.
  • Garnish Recommendation: mango purée or fresh strawberries
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Course; Dessert

Cappuccino Parfait

Cappuccino Parfait

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Ingredients

Ingredients for 4–6 Servings

  • 2 Eggs
  • 1 Egg yolk
  • ⅓ cup 75 g Granulated sugar
  • 7 tbsp 100 ml Coffee, strong
  • 3 tbsp 4 cl Coffee liqueur
  • 1¼ cup 300 ml Whipped cream

Instructions

  • Beat the egg yolk and sugar in a double boiler.
  • Beat in a stand mixer until cool.
  • Meanwhile, boil the coffee in a pot and double the concentration.
  • Whip the cream halfway and fold the coffee and whipped cream into the egg mixture.
  • Flavor with the coffee liqueur.
  • Fill coffee cups and freeze for at least 3 hours, but preferably overnight.
  • Let the parfait thaw somewhat before serving, so that it is not too hard.

Notes & Wine Advice

The cappuccino parfait tastes particularly good when garnished with fresh seasonal berries.
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Course; Dessert

Bailey’s Parfait

Bailey’s Parfait

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Ingredients

Ingredients for 10–12 Servings

  • 4 Eggs
  • 2 Egg yolks
  • 7 tbsp 100 g Sugar
  • 3 oz 80 g Milk couverture chocolate
  • 2 oz 60 g White couverture chocolate
  • 2 cups 500 ml Whipped cream
  • ¾ cup 200 ml Bailey’s
  • Cocoa powder for dusting

Instructions

  • Beat the eggs, egg yolks, and sugar in a mixing bowl over steam until cream.
  • Place the bowl in ice water and beat until cool.
  • Melt the milk chocolate and white chocolate in a bain-marie and mix with the egg.
  • Fold in the whipped cream and then the Bailey’s.
  • Fill mold and freeze overnight.
  • Before serving, dip each mold in hot water, remove the parfaits, and lightly dust with cocoa powder.

Notes & Wine Advice

Garnish Recommendation:

preserved apricots or strawberries and some vanilla foam
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Course; Dessert

Hazelnut Parfait

Hazelnut Parfait

Deel op Facebook Print Recipe

Ingredients

Ingredients for 6–7 Servings

  • 10.5 oz Brittle
  • 3 Egg yolks
  • 3 tbsp 40 g Granulated sugar
  • 2 Egg whites
  • 2 oz 50 g Nougat
  • ¾ cup 200 ml Heavy cream
  • 3 tbsp 4 cl Nut liqueur

Instructions

  • Prepare the brittle according to the recipe and grind coarsely.
  • Cream the egg yolks with half of the granulated sugar.
  • Beat the egg whites to stiff peaks with the rest of the sugar.
  • Melt the nougat in a double boiler and stir into the egg yolk.
  • Carefully fold in the egg whites.
  • Whip the cream halfway and fold it in along with the brittle.
  • Flavor with nut liqueur.
  • Fill a terrine pan and freeze for at least 3 hours, but preferably overnight.
  • Let the parfait thaw slightly before serving, so that it is not too hard.
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Course; Dessert / Nuts

Mocha Cardamom Sorbet

Mocha Cardamom Sorbet

Deel op Facebook Print Recipe

Equipment

  • ice cream machine

Ingredients

  • Ingredients for 18–20 Servings
  • 3 cups 700 ml Water
  • 1 cup less 2 tbsp 200 g Granulated sugar
  • 2 oz 50 g Instant coffee powder
  • Pinch of cardamom

Instructions

  • Simmer the water and sugar for 3 minutes.
  • Remove from heat, stir in the instant coffee powder, and flavor with cardamom.
  • Let cool.
  • Place in the ice cream machine (or freezer, stirring repeatedly).
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Course; Ice cream