Baileys and hazelnut parfaits
- December 2019
- Serves 6
- Hands-on time 20 min, plus freezing
These nutty and boozy parfaits would make a fabulous dinner party dessert served with a jug of extra Baileys for drizzling.
And if you like the sound of that then you’ve got to give our Baileys trifle a go. No excuses!
- 21.2g (10g saturated)
- 25.7g (25.3g sugars)
- 55g blanched hazelnuts
- 4 medium free-range egg whites (see tip)
- 130g icing sugar, sifted, plus extra to dust (see tips)
- 150ml double cream
- 3 tbsp Baileys Irish Cream, plus extra to drizzle
You’ll also need…
- Compostable baking paper cut into 6 x 30cm x 10cm strips (see tips); stapler; baking sheet lined with reusable non-stick liner; food processor or mini processor
- To make the rings for the parfaits, fold the strips of baking paper in half lengthways, then overlap the short ends slightly to make rings. Staple to secure. Put the rings on the lined baking sheet, folded edge up.
- Heat the grill to medium. Put the hazelnuts on a baking tray and toast for a few minutes until golden, shaking them regularly so they brown evenly – watch the nuts like a hawk as they burn easily. Leave to cool, then set 6 aside for decoration.
- Briefly pulse the rest of the cooled, toasted nuts in a food processor until roughly ground. Don’t overdo it or they’ll turn into an oily paste.
- In a clean bowl, whisk the egg whites using an electric mixer until stiff, then whisk in the icing sugar. The mixture should be very stiff and glossy. In a separate bowl, lightly whip the cream and Baileys to soft peaks, then gently mix into the egg white mixture using a large metal spoon – don’t overmix. The parfait mixture should hold its shape but be soft and billowy.
- Divide the parfait mixture equally among the rings on the lined baking sheet, then freeze for at least 6 hours (or overnight) until firm.
- Serve straight from the freezer: peel off the paper rings, put each parfait on a small plate, dust lightly with icing sugar (see tips), roughly chop the 6 reserved hazelnuts and sprinkle over the top. Serve straightaway with a small jug of extra Baileys for drizzling.
Instead of icing sugar, you could dust the parfaits with a little cocoa powder to serve.
Freeze leftover egg yolks in a resealable container marked with the number of yolks and the date and use within 3 months. Or use to make mayonnaise (find a recipe at deliciousmagazine.co.uk).
The frozen parfaits will keep covered in the freezer for up to 1 month. Serve straight from the freezer as in step 6.
If you prefer, freeze the parfait in a 20cm loose-bottomed cake tin lined
with baking paper. Serve in wedges.
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