Swirled chestnut espresso parfait
easy
45 mins
45 mins
Ingredients
- 300 ml Milk
- 30 g +
- 10 g Butter
- 200 g pre-cooked chestnuts (vacuum packed)
- 4 fresh egg yolks (Gr. M)
- 1 package Vanilla sugar
- 2 TEASPOONS Espresso powder (instant; or 2 tablespoons strong espresso)
- 2 TEASPOONS Baking cocoa
- 250 g Whipped cream
- 1 glass (720 ml) Morello cherries
- 1 heaped tablespoon of cornflour
- 4 TABLESPOONS Rum
- 7-10 Tbsp Cling film
Directions
- 1
Heat the milk. Caramelise 30 g sugar in a pot until golden brown. Add hot milk and butter. Add chestnuts and bring to the boil. Cover and simmer on low heat for 6-8 minutes. Stir in between.
- 2
Finely puree the chestnuts in the milk with a hand blender. Leave to cool a little.
- 3
Place the egg yolks, 75 g sugar and vanilla sugar in a metal bowl. Whisk in a hot water bath with the whisks of the mixer until thick and creamy. Lift out of the water bath. Stir the slightly warm chestnut puree into the egg mixture by the spoonful.
- 4
Cut the cream in half. Stir into one half espresso and cocoa. Chill both creams for about 15 minutes.
- 5
Whip the cream until stiff. Fold approx. 100 g cream into the dark cream, the rest of the cream into the light cream. Layer the creams alternately with a tablespoon in six cups (each containing approx. 180 ml), pull through with a fork.
- 6
Cover with foil, allow to freeze for at least 5 hours, preferably overnight.
- 7
Allow parfaits to thaw about 15 minutes before serving. Drain the cherries while collecting the juice. Bring the juice to the boil with 1 tbsp. sugar. Stir starch and rum until smooth. Stir into the boiling juice and simmer for 1-2 minutes while stirring.
- 8
Admit cherries. Turn the parfait onto plates. Serve with rum cherries.
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