Ingrediants
- 100 g of fresh milk
- 100 g of granulated sugar
- 80 g of egg yolks
- 300 g fresh cream (whipped)
- 80 g of chestnut cream
- 100 g of dark chocolate (for decoration)
- Brown spray
Whether it’s a romantic dinner or a formal occasion, dessert time is a very serious thing: focus on a refined recipe in the presentation, but with simple and seasonal flavors. The Single portion parfait with chestnuts it is the right choice: it combines elegance of detail with a beloved and reassuring taste like that of the typical autumn fruit.
It’s a recipe without cooking which is prepared in 20 minutes and needs a cooling time of at least 5 hours. Final touch: the plate decorated with chocolate curls or, to your taste, with fruit, chopped meringue, coulis or rapé coconut.
Use an original mold that gives the cake an appropriate aesthetic. Between the parfaits made with scenographic molds we also offer cocoa and coffee semifreddo and mojito semifreddo.
Always on the autumn and winter theme, the nougat semifreddo and the one with cream and chocolate.
OTHER TASTY RECIPES: Yogurt parfait, dried fruit muesli, pink figs and honey, Christmas biscuit with dark chocolate and almond
How to prepare: Parfait single portion with chestnuts
- Execution
- average
- Preparation time
- 20 min
- Rest time
-
5h
How to prepare: Parfait single portion with chestnuts
Start preparing your single-portion parfait by bringing the milk to a boil. In a saucepan, beat the egg yolks with the granulated sugar, then add the milk brought to a boil, stirring with a whisk. Cook the mixture thus obtained until it reaches a temperature of 82 ° C. When cooked, cool the cream well by placing it in another container or in the bowl of the planetary mixer, mixing it vigorously with a whisk or, better still, with an electric mixer. Finally add the chestnut cream and whipped cream, always mixing carefully from bottom to top.
Pour everything into the mold, level with the help of a spoon and freeze in the freezer for about a couple of hours. Turn out the mini weaves on a cutting board.
Place the mini weaves on a grid and spray them with a brown spray to create the velvet effect, to give the cake the color of autumn and chestnuts. Serve the single-portion chestnut parfait on a dessert plate with dark chocolate curls. The dessert is ready to be tasted.
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