Story ProgressBack to home
Berry Parfait Hazelnut White Chocolate Sable Recipe
How to make Berry Parfait Hazelnut White Chocolate Sable
About Berry Parfait Hazelnut White Chocolate Sable Recipe: A delectable frozen dessert of parfait packed with the delicious berries, served with hazelnut crumble made of white chocolate, cocoa and puffed rice. Topped with warm flexy berry of raspberry and pectin, this sweet spread would be the perfect dessert to prepare for the special someone this valentines day!
- Total Cook Time2 hrs
- Prep Time 15 mins
- Cook Time1 hr 45 mins
- Recipe Servings4
- Medium
Ingredients of Berry Parfait Hazelnut White Chocolate Sable
- 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
How to Make Berry Parfait Hazelnut White Chocolate Sable
HideShow MediaPrepare Berry Parfait:
1.
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.
2.
Add berry puree, cream cheese and finally add double cream. Pour it in a mould and freeze overnight.
Prepare Hazelnut Streusel:
1.
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:
1.
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:
1.
Heat the berry puree, 100 gms of sugar and glucose in a heavy bottom pan, once it reach 60*C add the remaining sugar and pectin and cook well.
2.
Spread it on a silipat and keep in the oven for 12 minutes at 140 C.