John Myers
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Lava Cake with Pistachio Parfait
The perfect lava cake with pistachio parfait recipe with a picture and simple step-by-step instructions.
Pistachio Parfait:
- 200 g Butter
- 3 Pc. Eggs
- 70 g Powdered sugar
- 50 g Flour
- Fat
- 60 g Pistachios
- 80 g Sugar
- 90 g Powdered sugar
- 5 Pc. Egg yolk
- 400 g Cream
Lava cake:
- Melt the chocolate in a double boiler. Then take it off the stove and stir in the butter. Place the eggs and sugar in a bowl and beat until a white foam forms. Then add the melted chocolate and stir in the flour.
- Divide the mixture into 6 individual, greased molds. Bake in a preheated oven at 200 degrees top / bottom heat for 11-14 minutes (may vary from oven to oven).
Pistachio Parfait:
- Chop the pistachios and fry them in a pan without oil. Take the pistachios out of the pan and caramelize the sugar. Then add the pistachio kernels to the caramelized sugar, mix and then leave to cool on a suitable surface and chop.
- Beat icing sugar and egg yolks in a warm water bath until creamy and let cool down. Beat the cream until stiff and then add the egg-sugar mixture and pistachio brittle. Put everything in a tin and place in the freezer covered.
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