John Myers
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Chestnut Parfait
The perfect chestnut parfait recipe with a picture and simple step-by-step instructions.
- 200 g Pre-Cooked chestnuts
- 140 ml Milk
- 80 g Chocolate white
- 1 tablespoon Rum
- 250 g Qimiq Classic Vanilla
- 2 Egg white
- 100 ml Cream
- 2 tablespoon Caramel syrup
- First heat the QimiQ in the lukewarm oven – simmer 100 grams of chestnuts with milk until you can crush them with a fork – then add the chocolate to the hot mixture and let it melt – add a little rum
- Add the heated QimiQ to the chestnut mixture – mix everything together well and then let it cool down
- Beat the two egg whites to stiff snow – beat the cream as well – add both to the cooled chestnut mixture and mix well – now cut 50 grams of chestnuts into small slices and add them to the chestnut mixture – put the remaining chestnuts aside for the decoration
- Sweeten as desired with caramel syrup – then fill the parfait mixture into matching molds, cover with cling film and freeze
TIP
- if the parfait takes longer than 4 hours. When it was in the freezer, it must be taken out of the freezer at least 15 to 30 minutes before serving because it is very hard at -20 degrees and cannot be cut (if the room temperature is high, it should be temporarily stored in the refrigerator so that it does not melt too quickly) – after the “warm-up phase”, cut into slices and serve
decorate and serve
- 6 it was decorated with chestnuts, cream, chopped pistachios and chocolate sauce
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