Candy and nutty, this delicate dessert is right for after an enormous Sunday dinner, serve chilled and lined in blitzed pistachios for some crunch
- Preparation and cooking time
- Prep:1 hr
- Cook dinner:45 minutes
- plus in a single day freezing
- A problem
- Serves 10 – 12
- Gluten-free
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Substances
For the purée
- 500g raspberries
For the sabayon
- 6 massive egg yolks
- 100g golden caster sugar
For the meringue
- 125g golden caster sugar
- 2 massive egg whites
For the parfait
- oil, for greasing
- 300ml double cream
- 300g pistachios, 100g chopped, 200g blitzed to a crumb
- 100g raspberries, halved, plus additional to serve
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Technique
- STEP 1
Grease a 900g loaf tin with oil, then line with baking parchment. To make the purée, blitz the raspberries to a pulp in a blender, then move via a superb sieve right into a saucepan. Gently cut back the purée on a low warmth for 30 minutes, stirring sometimes, till the color has intensified and the purée has diminished to about 200ml. Take away from the warmth and depart to chill.
- STEP 2
Whereas the purée cools, put the egg yolks and sugar in a glass bowl and whisk over a pan of simmering water for 10 minutes till the eggs are pale, thick and doubled in quantity. Put aside.
- STEP 3
Subsequent, put the sugar for the meringue in a saucepan with 2 tbsp water and warmth till the syrup reaches 120C on a thermometer. Whereas the sugar is coming as much as temperature, use a mixer or electrical whisk, to whisk the egg whites on the bottom setting. As soon as the sugar has reached 120C, rigorously pour onto the egg whites and switch the mixer or electrical whisk up, persevering with to whisk till the whites are cool.
- STEP 4
Subsequent, in a clear bowl, whisk the cream till it has smooth peaks. Add the purée and chopped pistachios, then fold within the yolks. As soon as mixed, fold in half the whites. Add the raspberries with the remaining whites, gently fold collectively, then pour into the lined loaf tin. Put within the freezer in a single day.
- STEP 5
The following day, take away the parfait from the tin. Cowl it utterly within the blitzed pistachios, then place on a tray, cowl in cling movie and return it to the freezer. Whenever you’re able to serve, slice the parfait and serve with a number of contemporary raspberries.