Praline parfait

Praline parfait

By
From
How to Cook Desserts
Serves
8-10
Photographer
Peter Cassidy

This is the frozen dessert to make if you don’t have an ice-cream machine, as it doesn’t require churning. It can be frozen in any individual ramekins or moulds lined with cling film, or in a lined loaf tin and then sliced to serve; or, as the recipe suggests, it can simply be frozen ready to scoop.

Ingredients

Quantity Ingredient
110g skinned hazelnuts
oil, to grease
280g caster sugar
500ml double cream
6 egg whites

Method

  1. Heat the oven to 180°C. Spread the hazelnuts out on a baking sheet and roast for 10–15 minutes, or until they have an even golden colour, then remove from the oven. Lightly oil a second baking sheet.
  2. Sprinkle 110g of the sugar evenly over the surface of a large frying pan; ideally the sugar should be no thicker than 2–3mm to ensure quick and even melting and colouring. Place the pan over a low heat. The sugar will start to melt at the edges, but do not be tempted to stir it. As more sugar melts and takes on colour, carefully swirl the pan to encourage even browning. You may need to use a wooden spoon or heatproof spatula to redistribute the unmelted sugar to the outside of the pan.
  3. When all the sugar has melted, continue to cook until the caramel has taken on a deep golden colour, then immediately take off the heat and carefully add the still warm nuts. Stir to coat the nuts in the caramel evenly, then quickly turn the praline mixture out onto the oiled baking sheet. Set aside and allow to cool completely.
  4. Pour the cream into a bowl and whip until thickened and just starting to form soft peaks. Set aside in the fridge until needed.
  5. When the praline is cool, place it in a strong plastic bag, ensure the bag is sealed and, using a rolling pin or small saucepan, gently bash to break it up into small pieces no larger than the size of a hazelnut.
  6. In a large, very clean bowl, whisk the egg whites until they form stiff peaks. With the beaters still running, whisk in 6 tbsp of the remaining sugar, sprinkling in 1 tbsp at a time and whisking the meringue back to stiff peaks again between each addition. Gradually whisk in the remaining sugar until it is all incorporated and the meringue has returned to stiff peaks.
  7. Fold the whipped cream and crushed praline gently into the egg whites, using a large metal spoon or a spatula until the mixture is evenly combined. Transfer to a plastic container, cover and freeze well before use.
  8. Transfer the parfait to the fridge 20–30 minutes before serving, to soften enough to scoop.
Tags:
leiths
desserts
baking
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