Berry parfait "Duet"

Category: Confectionery
Berry Parfait Duet

Ingredients

sugar 110 g
powdered milk 20 g
gelatin 1.5 g
water or fresh berries 175 ml
berry puree 190 g
syrup 1 tbsp. l.
egg whites 90 g
sugar 150 g
water 40 g
caramel flavor (optional) 1-2 drops
biscuit crumb ~ 50-70 g
cream 35% fat 100 ml

Cooking method

  • Berry parfait is a soft homemade ice cream. It is very easy to do.

  • Mix sugar with milk powder. Dissolve the gelatin in a small amount of water (take water from the total quantity indicated in the recipe). Leave on for 20 minutes.
  • Prepare 190 g of berry puree, in this case - black currant and cherry. Add dry ingredients to puree, add 1 tablespoon of molasses and beat well. The puree whitens slightly during whipping.
  • Combine the swollen gelatin with the amount of water or fruit juice specified in the recipe, warm up to 60 degrees. Cool slightly. Pour into the berry mass, beat for 5 minutes. Place in the freezer to freeze. Depending on the capacity of the freezer, the process takes 4-6 hours.
  • In the process of hardening, stir 1-2 times (you can whip with an immersion blender in the same container where the parfait is frozen, I have a plastic container).

  • During this time, prepare Italian meringue from the indicated ingredients (syrup - up to 118 degrees). From the pastry bag, plant the meringue in the form of baskets (nests) along the circles marked in advance. Dry in the oven at 100 degrees for 1-1.5 hours.

  • After the parfait has acquired the desired consistency (a properly whipped parfait does not turn into ice, but has a soft structure), and the meringue has dried and cooled down, you can start assembling the dessert.
  • Whip the cream (no sugar), grease the ends of the baskets with them, roll in biscuit crumbs (see photo)

  • Berry Parfait Duet

  • Fill the finished parfait to the brim. Decorate with strawberries, covering with a few parfait wedges. Put two more parfait dumplings on top of the strawberries (shape with two spoons). Decorate with mint sprigs and whipped cream. Place in the freezer for 10 minutes and serve immediately.

  • If you do the assembly very quickly, you can do without additional cooling. With all ingredients prepared, assembly takes no more than 10 minutes.


alina-ukhova
During this time, prepare Italian meringue from the specified ingredients (syrup - up to 118 degrees)

But from this place you can learn more. I'm tundra ... but the recipe is interesting
Twist
alina-ukhova, Hello! Italian meringue is done like this:
from the specified amount of sugar and water, put the syrup to cook. Whisk the whites (without sugar) into a strong foam. When the temperature of the boiling syrup reaches 118 degrees, remove the saucepan from the heat and add a thin stream to the whipped egg whites DO NOT STOP whipping!. The mass will greatly increase in volume, then begin to thicken. Continue whipping until the mass cools (25-30 degrees). It takes 7-10 minutes. Now the mass can be put into a pastry bag and work further.

The description is scarier than the cooking process. Once done, you understand - everything is simple. Good luck . If you have any questions, I will always answer.
alina-ukhova
Thanks, closer to the weekend I will try to create this miracle
kava
I made a miserable semblance of Italian meringues At first everything worked out like clockwork (whipped, poured in syrup, everything increased beautifully in volume) I laid out the meringues just with a spoon (so the shape came out very arbitrary) and put them to dry at 100 * and then they first began to grow beautifully in volume, and then they reduced to their original size and began to release syrup from the bottom.Tell me, at what stage did I make a mistake? I beat it for a long time, poured the syrup (I don't know how many degrees, maybe not 118) in a thin stream ... After 1 hour and 10 minutes, instead of meringues, I had a baking sheet of souffles. Absolutely soft ... I wanted so much beautiful meringues, but I have an ambush with this meringue
Twist
kava, good day! There may be several reasons, but to figure it out exactly, please write what kind of oven you have - with convection or ordinary? And then we will determine what led to this result.
kava
Twist I have an electric oven. With convection, but I rarely use it. She opened the oven after 1 hour and 10 minutes, touched her finger - gently at all. It's already 2 o'clock, the acrome color does not change anything
Twist
kavaDo you write "opened the oven in an hour ...", that is, bezeshki stand in the oven with the door tightly closed and convection not turned on? Am I getting it right?
kava
Yes, quite right
Twist
kava, I will venture to answer based on the following:
if you put bezeshki in a tightly closed oven, then you BAKE them, and do not DRY, as written in the recipe. Dry the meringue in the oven with the door ajar. In vektionnyh there are modes in which the door can not be opened. I really don't know what kind of regular gas to me. That is why they "swam".
If the syrup was cooked without a thermometer, then it may not have been added. Not seeing the consistency after beating is difficult for me to appreciate.
When drying, bezeshki should NOT increase in volume, unless quite a bit. The proportions of ingredients and the method of preparation given in this recipe are mainly used for baking baskets and other forms for filling (cream, mousse, etc.)
It's just that meringue cakes can be made easier, without the hassle of syrup. If it's interesting, I can post a recipe and detailed technology.
kava
Twist, Thanks for the detailed answer. I liked your recipe precisely with the use of syrup - this is how the sugar completely dissolves. For some reason, meringues do not come out in any way ... it seems to me that the matter is in the baking process itself. I would be glad if you share your cooking secrets. I apologize for the annoyance, well, I want to learn, but nothing ... I only translate products
Twist
kava, my name is Marina and you can speak to me. It can be done with syrup, only take slightly different proportions in the ingredients. It will be my great pleasure to share everything I know. I really love the oven and am happy to share my experience and "tricks" with those who are also interested in it. Ask any questions, I will always answer (you can "PM").

I promise to lay out the recipe for bezeshek on syrup in the near future.

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