recipes

Coconut Nougat Parfait

Coconut Nougat Parfait

Share on Facebook Recept afdrukken

Ingrediënten

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

Instructies

  • 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
————————————————————————————————–
Recipe Category Dessert

Cappuccino Parfait

Cappuccino Parfait

Share on Facebook Recept afdrukken

Ingrediënten

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

Instructies

  • 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 / Tips / Wine Advice:

The cappuccino parfait tastes particularly good when garnished with fresh seasonal berries.
————————————————————————————————–
Recipe Category Dessert

Bailey’s Parfait

Bailey’s Parfait

Share on Facebook Recept afdrukken

Ingrediënten

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

Instructies

  • 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 / Tips / Wine Advice:

Garnish Recommendation:

preserved apricots or strawberries and some vanilla foam
————————————————————————————————–
Recipe Category Dessert

Hazelnut Parfait

Hazelnut Parfait

Share on Facebook Recept afdrukken

Ingrediënten

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

Instructies

  • 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.
————————————————————————————————–
Recipe Category Dessert / Nuts

Mocha Cardamom Sorbet

Mocha Cardamom Sorbet

Share on Facebook Recept afdrukken

Equipment

  • ice cream machine

Ingrediënten

  • 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

Instructies

  • 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).
————————————————————————————————–
Recipe Category Icecream

Melon Sorbet With Grappa

Melon Sorbet With Grappa

Share on Facebook Recept afdrukken

Equipment

  • ice cream machine

Ingrediënten

  • Ingredients for 8–10 Servings
  • 10.5 oz 300 g Melon flesh with juice (honey or cha- rentais melon)
  • ¼ cup 60 ml Late harvest wine (Beerenauslese)
  • 1 tbsp Honey
  • 3 tbsp 40 g Granulated sugar
  • 7 tbsp 100 ml Grappa

Instructies

  • Scoop out the seeds of the melon and press them through a sieve, collecting the juice.
  • Peel the melons and dice the flesh.
  • Heat the wine with honey and granulated sugar.
  • Blend with the melon and melon juice.
  • Sieve and flavor with Grappa.
  • Place in the ice cream machine (or freezer, stirring repeatedly).
————————————————————————————————–
Recipe Category Icecream

Pear Chili Sorbet

Pear Chili Sorbet

Share on Facebook Recept afdrukken

Ingrediënten

Ingredients for 10–12 Servings

  • 14 oz 400 g Pears, fully ripe
  • ¼ cup 50 ml Water
  • ½ cup plus 1 tbsp 130 g Granulated sugar
  • ¼ cup 50 ml Lemon juice
  • 4 tsp 2 cl Pear brandy
  • Chili threads or ¼ of a chili pepper without seeds, finely chopped

Instructies

  • Peel, quarter, and core the pears.
  • Bring the pears, water, lemon juice, and sugar briefly to a boil.
  • Purée with a blender and sieve.
  • Let cool somewhat.
  • Flavor with pear brandy and chili.
  • Place in the ice cream machine (or freezer, stirring repeatedly).

Notes / Tips / Wine Advice:

If you want this sorbet to be less fiery, simply reduce or leave out the chili.
————————————————————————————————–
Recipe Category Dessert / Fruit

Peppermint Pear Sorbet

Peppermint Pear Sorbet

Share on Facebook Recept afdrukken

Ingrediënten

Ingredients for 16–18 Servings

  • 10 Pears ripe
  • ¾ cups 200 ml White wine
  • 1 cup plus 2 tbsp 250 g Sugar Pulp of 1 vanilla bean
  • 1 Bundle of peppermint
  • 2 tbsp 30 ml Peppermint liqueur

Instructies

  • Peel, quarter, and core the pears.
  • Boil the pears in white wine, sugar, and vanilla pulp until they are soft.
  • Purée the mixture.
  • Blanch washed mint in boiling water and then shock it in ice water.
  • Cut the leaves small, add to the pear mixture, and blend again.
  • Add the peppermint liqueur, sieve the mixture, and place in the ice cream machine (or freezer, stirring repeatedly).
————————————————————————————————–
Recipe Category Fruit / Icecream

Apple Ginger Sorbet

Apple Ginger Sorbet

Share on Facebook Recept afdrukken

Ingrediënten

Ingredients for 8–10 Servings

  • 9 oz 250 g Apples (Granny Smith)
  • 2 tbsp 30 ml Lemon juice
  • 1 tbsp 15 ml Calvados (French apple brandy)
  • 7 oz Simple syrup
  • Ginger ground (or fresh ginger slices)

Instructies

  • Peel, core, and dice the apples.
  • Purée with lemon juice, Calvados, and simple syrup.
  • Flavor with the ground ginger or purée the fresh ginger with the other ingredients.
  • Sieve and immediately place in the ice cream machine (or freezer, stirring repeatedly).
————————————————————————————————–
Recipe Category Icecream

Lemon Basil Sorbet

Lemon Basil Sorbet

Share on Facebook Recept afdrukken

Ingrediënten

Ingredients for 10–12 Servings

  • 1¼ cups 300 ml Lemon juice
  • ¾ cup 180 g Granulated sugar
  • ⅔ cup 150 ml Water
  • Zest of 1 lemon
  • ½ Bundle of basil Salt

Instructies

  • Blanch the basil in some boiling salt water.
  • Shock in ice water.
  • Boil the lemon juice with granulated sugar and water.
  • Remove from heat and add the lemon zest.
  • Squeeze out the basil and mix in with an immersion blender.
  • Sieve and place in the ice cream machine (or freezer, stirring repeatedly).

Notes / Tips / Wine Advice:

Because of its tart, sour notes, this sorbet is not only great as a refreshing dessert, but particularly as an invigorating intermediate course in a full course meal.
————————————————————————————————–
Recipe Category Fruit / Icecream
Translate »