Parfait, or semifreddo, is probably one of the most festive dessert creations because, as the French name suggests, it is simply perfect. A parfait is quite simple to make and only becomes the perfect dessert we all know and love when you add selected ingredients and garnishes. In summer, you can add fresh fruit to a parfait and conjure up a matching sauce. In winter, nutty flavours, winter fruit and spices go particularly well with the fine ice cream mixture. A parfait is usually always served with a sauce or compote, but we have gone one better and added a crumble. Our festive recommendation for you and your family: melt-in-the-mouth chai parfait with a cocoa butter coating, fine fig compote and a delicious hazelnut crumble.
You're guaranteed to sweep them all off their feet!
25 min.
5-8 min.
2-3 h
40 g egg yolk
30 g icing sugar
30 g chai tea syrup
1 pinch vanilla seeds
200 g whole cream
Start by beating the egg yolks together with the icing sugar and vanilla seeds.
As soon as the mixture starts to become fluffier and a little firmer, you can add the chai tea syrup and beat for another 2-3 minutes.
Now whip the full cream until it is nice and firm and then fold it into the egg mixture.
Fill the mixture into a piping bag and pour about 50 g of the mixture into the silicone moulds.
Put the parfait in the freezer for at least 2 hours.
50 g white flour
50 g hazelnuts, ground
50 g granulated sugar
75 g butter, cold
While your parfait is setting in the freezer, you can start making the crumble.
Put all the ingredients together on your work surface or in a bowl and knead them quickly with your hands. Make sure you don't knead too much, we don't want a dough but lots of little crumbs. So you really only need to knead briefly so that everything comes together a bit and then it's more like picking the dough apart than kneading.
It is important for this step that the butter is really cold. If the butter is too soft, you will get a very soft, homogeneous dough and not a small crumble. In this case, you can wrap the dough in cling film, put it in the fridge for an hour and then either crumble it like a normal crumble or grate it with a very coarse grater.
Spread the crumble on a baking tray lined with baking paper and bake in a preheated oven for 5-8 minutes. During the baking process, the crumbs may flow together a little as the butter softens and you will end up with several larger crumbs. However, this is not a problem, just let them cool down long enough after baking and then you can easily crumble them between your fingers.
2 pcs figs
20 g granulated sugar
5 g pectin
80 g water
Cut the figs into small pieces and then put them in a small pan with the water and bring to the boil.
Then reduce the heat and let the mixture simmer for a few minutes.
Mix the sugar together with the pectin and then add it to the mixture.
Cook the compote until it thickens.
You can also add some food colouring so that the compote does not look so greyish-brown.
Finished parfait
Velvet spray, dark brown
Hazelnut crumble
Fig compote
Mint and fresh figs
Carefully remove two parfaits at a time from the mould and return the rest to the freezer.This is important because the parfaits thaw very quickly.Place the two that you have removed from the mould on a rotating cake plate.
Place them in a larger box and then spray the parfaits with the Velvet Spray.
Tip: If you soak the spray in warm water for 2-3 minutes before use, more colour will come out of the can and the nozzle won't clog as quickly.
The rotating cake plate is not necessary, but very practical as it allows you to spray the parfaits very evenly from all sides.
Return the coated parfaits to the freezer and repeat the steps until all are coated with the cocoa butter colour.
To serve, we quartered figs and placed them on top of the parfait.
Add some fresh mint, the crumble and the compote on the plate and you have created a magical dessert. Enjoy it and have fun being creative!
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