Creamy walnut parfait

Creamy walnut parfait

10 ratings

Sabine, mom and dedicated cook


β€žAn ice-cold, refined dessert for the whole family - easy to prepare ahead.β€œ

Difficulty

Hard πŸ’ͺ
30
min.
Preparation
0
min.
Baking
300
min.
Resting

Ingredients

Servings:-10+
120 g
walnuts
80 g
sugar
2 sheets
gelatin
4
egg yolks
50 g
honey
200 ml
milk
1 tsp
vanilla extract
20 ml
Grand Marnier
300 ml
heavy cream
salt
Metric
Imperial
  • 120 g walnuts
  • 80 g sugar
  • 2 sheets gelatin
  • 4  egg yolks
  • 50 g honey
  • 200 ml milk
  • 1 tsp vanilla extract
  • 20 ml Grand Marnier
  • 300 ml heavy cream
  • salt

Utensils

  • baking paper
  • 2 large bowls
  • plastic wrap
  • loaf pan (approx. 28 cm / 11 inch)
  • whisk
  • small frying pan
  • hand mixer with beaters
  • cooking spoon
  • rubber spatula
  • cutting board
  • small sauce pan
  • knife
  • small bowl

Enjoy with

Scheurebe late harvest wine, sweet, 2011
With its fine, natural sweetness, this wine harmonizes very well with the creamy walnut taste. The expressive body makes for a long lasting taste sensation.

Nutrition per serving

Cal
266
Protein
5g
Fat
20g
Carb
15g

Step 1/10

Roughly chop walnuts.
  • 120 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 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.
  • 4 egg yolks
  • 50 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.