340g egg yolks
- Whisk the above in a stainless steel bowl over a pot of boiling water (just ensure water doesn’t touch the bowl. Whisk hard until the mixture is pale and it holds a line on a spatula…this will take 5 minutes approx and if your hand needs a break just take the bowl off the heat. The cooked temperature required for the egg yolks is 72C.
1 measure of Baileys
300g Peanut Butter
- Beat these together and add to the egg yolks
400ml Cream (soflty whipped)
- Fold this into the egg & peanut mixture
4 egg White (whipped to stiff peaks)
- Fold gently into mixture, ensure that all “blobs” of eggwhite are dispersed evenly throughout the mixture.
Parfait mix is now ready to be placed in the ringmoulds. We use 6cm rings that are lined on the inside with Pastry ribbon to allow ease of removal. You can also use a loaf tin lined with clingfilm. Place the rings on a flat tray that ius lined with parchment paper and fill rings almost to the top. Cover and place in the freezer on a flat shelf for 90 minutes. When serving, allow to sit at room temperature for 5 minutes first for a softer, smoother Parfait. We serve it with Raspberry sorbet, Creme Anglaise & Crushed Pistachio.