ReceptnaptárChestnut parfait
Chestnut parfait is a silky frozen dessert without ice crystals: a chestnut egg custard and whipped cream, made in the freezer without an ice-cream machine. Thanks to ready-made chestnut purée, it is an easy festive or summer dessert.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Whisk the egg yolks with the sugar until pale. Warm the milk with the vanilla (do not boil it) and add it in a thin stream to the egg yolk mixture, stirring constantly.
- Return everything to the pan and cook over low heat, stirring constantly, for 5-7 minutes, until the custard coats the back of a spoon (about 80°C; do not let it boil, or the egg will curdle).
- Pour the hot custard into the chestnut purée, blend smooth with a stick blender or whisk, and add the rum. Cool completely (over a bowl of iced water or in the fridge, about 30 minutes).
- Whip the cream until stiff and fold it into the cooled chestnut custard in two batches.
- Line a loaf tin or cake tin of about 1.5 litres with cling film, smooth in the mixture and cover.
- Freeze for at least 5 hours (or overnight). Take it out 10 minutes before serving, turn it out, slice it and sprinkle with grated chocolate.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Do not overcook the egg yolk custard, because it will curdle; if it does, strain it and blitz it with a stick blender.
- Cool the chestnut custard completely before adding the whipped cream, or the cream will deflate.
- Freeze the parfait in a cling-film-lined tin so it turns out easily.
- Take it out of the freezer 10 minutes before serving so it softens a little.
- It is special with chocolate sauce, sour cherries or candied orange peel.
Frequently asked questions
How long does it keep in the freezer?
Tightly covered, it stays perfect for 3-4 weeks.
Do I need an ice-cream machine?
No, the whipped cream and the egg custard keep the parfait silky without any stirring.
Similar recipes
- Vanilla ice cream · Hungarian
- Vanilla parfait · Hungarian
- Chestnut purée with whipped cream · Hungarian
- Stracciatella gelato (Italian milk gelato with chocolate shards) · Italian
- Little chestnut puddings · Hungarian
- Sweet mole sauce with vanilla ice cream · Mexican
More hungarian ideas
- Raw egg-white sugar icing
- Chocolate cake icing, another way (thread test)
- Linzer cookies with sour cream
- Linzer tartlets with redcurrant jam
- Borzas Katica (shaggy almond meringues)
- Toasted almond arcs
- Crumbly shortbread cookies
- Vanilla wreath cookies
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings