Berry Parfait Hazelnut White Chocolate Sable Recipe
The Berry Parfait with Hazelnut White Chocolate Sable is a sophisticated dessert that combines the fruity, creamy layers of a parfait with the buttery, nutty crunch of Sable cookies.
Ingredients
For berry parfait:
- 12 nos egg yolk
- 110 gms caster sugar
- 300 gms berry puree
- 150 gms cream cheese
- 300 gms double cream
For Hazelnut Streusel:
- 440 gms ground hazelnut
- 480 gms flour
- 360 gms caster sugar
- 400 gms butter
- For Hazelnut White Chocolate Pressed Sable:
- 900 gms hazelnut streusel
- 40 gms cocoa butter
- 120 gms puffed rice
- 140 gms clarified butter
- 300 gms melted white chocolate
For Flexy Berry:
- 500 gms raspberry puree
- 150 gms sugar
- 60 gms liquid glucose
- 4 gms pectin
Instructions
Prepare Berry Parfait:
- Boil the sugar with little water till 120 C, beat the egg yolk and add the sugar syrup slowly and make a soft peak texture.
- Add berry puree, cream cheese and finally add double cream. Pour it in a mould and freeze overnight.
Prepare Hazelnut Streusel:
- Mix all the ingredients in mixing bowl until it become a crumble texture, bake the crumble in a reheated oven for 12 minutes at 165 C. take out from the oven and allow to cool.
Prepare Hazelnut White Chocolate Pressed Sable:
- Mix everything together and put it in the desired mould and press with a flat bottom tool. Keep it in the refrigerator until ready to use.
Prepare Flexy Berry:
- Heat the berry puree, 100 gms of sugar and glucose in a heavy bottom pan, once it reaches 60*C add the remaining sugar and pectin and cook well.
- Spread it on a silipat and keep in the oven for 12 minutes at 140 C.
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