📝 About This Recipe
Transport yourself to a Parisian bistro with this authentic French-style frozen parfait, a sophisticated departure from the American yogurt variety. Unlike ice cream, this 'parfait glacé' is made by folding a light, airy pâte à bombe into whipped cream, resulting in a silkier, more elegant texture that doesn't require a machine. Infused with floral wildflower honey and marbled with a tart blackberry coulis, it is a masterclass in balanced sweetness and velvety mouthfeel.
🥗 Ingredients
The Blackberry Coulis
- 2 cups Fresh Blackberries (rinsed and patted dry)
- 1/4 cup Granulated Sugar
- 1 tablespoon Lemon Juice (freshly squeezed)
The Parfait Base (Pâte à Bombe)
- 5 large Egg Yolks (at room temperature)
- 1/2 cup Wildflower Honey (high quality for best flavor)
- 2 tablespoons Water
- 1 pinch Salt (fine sea salt)
The Aeration
- 1 1/2 cups Heavy Whipping Cream (very cold, at least 36% fat)
- 1 teaspoon Vanilla Bean Paste (or one fresh vanilla bean, scraped)
Garnish & Texture
- 1/4 cup Pistachios (shelled and roughly chopped)
- 6-8 pieces Fresh Mint Leaves (for decoration)
👨🍳 Instructions
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1
Prepare the coulis: In a small saucepan, combine blackberries, 1/4 cup sugar, and lemon juice. Simmer over medium heat for 8-10 minutes until berries break down and liquid thickens slightly.
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2
Strain the blackberry mixture through a fine-mesh sieve into a bowl, pressing firmly to extract all juice while discarding the seeds. Set aside to cool completely.
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3
In a stand mixer fitted with the whisk attachment, beat the 5 egg yolks on medium-high speed until they are pale, thick, and have doubled in volume (about 5 minutes).
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4
While yolks are beating, combine the honey and 2 tablespoons of water in a small heavy-bottomed saucepan. Heat over medium-high until it reaches 240°F (115°C) on a candy thermometer (the 'soft ball' stage).
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5
With the mixer running on low speed, very slowly drizzle the hot honey syrup down the side of the bowl into the egg yolks. Avoid hitting the whisk directly to prevent splashing.
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6
Increase the mixer speed to medium-high and continue whisking the yolk mixture until the bowl feels cool to the touch and the mixture is thick and glossy. This is your 'pâte à bombe'.
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7
In a separate chilled bowl, whip the heavy cream, vanilla bean paste, and a pinch of salt until soft peaks form. Do not overbeat; you want it light and billowy.
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8
Gently fold one-third of the whipped cream into the egg yolk mixture using a rubber spatula to lighten it up.
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9
Carefully fold in the remaining whipped cream in two batches, using a figure-eight motion to maintain as much air as possible until no white streaks remain.
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10
To assemble, spoon half of the parfait mixture into a loaf pan lined with plastic wrap, or into individual ramekins.
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11
Drizzle half of the cooled blackberry coulis over the mixture. Use a skewer or knife to gently swirl the sauce into the cream for a marbled effect.
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12
Top with the remaining parfait mixture and the rest of the coulis, swirling once more. Cover tightly with plastic wrap.
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13
Freeze for at least 6 hours, or preferably overnight, until firm.
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14
To serve, dip the bottom of the pan/ramekins in warm water for 5 seconds to loosen. Invert onto a chilled plate and remove the plastic wrap.
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15
Garnish with chopped pistachios and fresh mint leaves. Allow to sit at room temperature for 5 minutes before slicing to achieve the perfect creamy consistency.
💡 Chef's Tips
Always use a candy thermometer when heating the honey syrup; if it's too cool, the parfait won't set, and if it's too hot, it will cook the eggs into clumps. Ensure your heavy cream is ice-cold before whipping to achieve the maximum volume and stability. When folding, always move the spatula from the bottom of the bowl upwards to prevent the delicate air bubbles from collapsing. If blackberries are out of season, frozen berries work perfectly for the coulis; just thaw them slightly before cooking. For a cleaner slice, dip your knife in hot water and wipe it dry between every single cut.
🍽️ Serving Suggestions
Pair with a glass of chilled Demi-Sec Champagne or a late-harvest Riesling to complement the honey notes. Serve alongside a few crisp Almond Tuile cookies for a delightful textural contrast. Add a small dollop of lightly sweetened crème fraîche on the side for an extra tangy finish. A drizzle of extra wildflower honey over the top just before serving enhances the floral aroma. Accompany with a handful of fresh, sugared raspberries for a pop of bright color and acidity.