Walnut parfait with cherry compote recipe
Walnut Parfait with Cherry Compote recipe
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|400 g||single cream|
|2 tbsp||white rum|
|300 g||canned cherries|
|300 ml||juice from cherries|
|250 ml||red wine|
|1||lemon, grated peel and juice|
|2 tbsp||cherry brandy|
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!
ca. 40 min
Cooking / Baking Time:
ca. 15 min
ca. 5 hrs
Grade of difficulty:
Calories per portion:
Reference: Walnut parfait with cherry compote recipe
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