in Dessert Recipes

Pecorino parfait with walnut brittle and port wine pear

updated

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Ingredients for 4 servings:

  • 100 g Pecorino, grated
  • 400 ml cream
  • 2 egg yolks
  • 1 egg(s)
  • 50 g sugar
  • 3 tbsp walnuts, chopped
  • 5 tbsp sugar
  • 5 tbsp sugar
  • 1 pear(s)
  • ¼ liter port wine

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Parfait preparation: Whisk the first five ingredients in a double boiler until smooth, then chill over ice water. Pour half of the mixture into the mold and freeze in the freezer; chill the other half. Brittle: Dry roast the nuts, add the sugar, and caramelize. Spread on baking paper and let cool. Chop the brittle and spread it on the frozen parfait. Pour the remaining mixture on top and let freeze. Pears: Caramelize the sugar, deglaze with port wine, add the pears, sauté, and let cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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