Walnut parfait with cherry compote recipe

Walnut Parfait with Cherry Compote recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe is for a delicious Walnut Parfait with Cherry Compote. The parfait features layers of creamy walnut-flavored ice cream, crunchy toasted walnuts, and a sweet cherry compote. It is a perfect balance of textures and flavors, with the richness of the parfait complemented by the tartness of the cherries. This dessert is not only visually appealing but also incredibly satisfying to indulge in.

Keywords: walnut parfait, cherry compote, creamy, crunchy, indulgent.

Walnut parfait with cherry compote recipe details

Walnut parfait with cherry compote recipe, recipe Rating: 4.7
Number of votes:120 

Ingredients

80 g	walnuts
150 g	sugar
400 g	single cream
2 tbsp	white rum
4	egg yolks
300 g	canned cherries
300 ml	juice from cherries
250 ml	red wine
80 ml	Cassis
1 stick(s)	cinnamon
1	vanilla bean
1	lemon, grated peel and juice
2 tbsp	cherry brandy

Instructions

In a pan, caramelize 2 tablespoons of sugar. Add the walnuts and stir until caramelized. Transfer the nuts onto a large sheet of aluminium foil. Add 2 tablespoons of cream to the remaining caramel and stir until the sugar has dissolved.

Whisk the egg yolks with the remaining sugar until frothy. Whisk in the caramel cream.

Cover the walnut brittle with another sheet of foil and gently crush with a kitchen mallet or a heavy saucepan. Stir the brittle and the rum into the egg yolk mixture. Whip the cream, fold in and divide the parfait mixture among 4 ramekins. Freeze for at least 5 hours.

In a saucepan, bring the cherry juice with red wine, Cassis, the cinnamon stick, scratched out vanilla pulp and the vanilla bean to a boil and cook until reduced to about 200 ml. Remove cinnamon and vanilla bean. Season to taste with lemon juice, lemon peel and icing sugar. Add the cherries and cherry brandy and heat up.

Spoon the compote onto the bottom of soup plates. Dip the ramekins with the outside briefly in hot water and turn over the parfait into the centre of the compote. Serve immediately!

Preparation time:
ca. 40 min
Cooking / Baking Time:
ca. 15 min
Resting time:
ca. 5 hrs
Grade of difficulty:
easy
Calories per portion:
n/a