Pistacchio parfait
Ingredients
- ½ sachet of powdered gelatin
- 1 egg yolk
- 1 egg
- 80 g caster sugar
- 250 ml whipping cream, whipped
- 80 g pistacchio paste
- 2 tbsp rum
Method
- Line a loaftin with clingfilm, set aside. In a small saucepan, dilute rum with a little water and sprinkle gelatin over, set aside to soak. Place a metal bowl over a hot-water bath. Add whole egg, yolk and sugar. Whisk until pale and fluffy, remove from heat. Dissolve gelatin and add to the egg mixture while whisking. Continue to whisk occasionally until completely cooled. Add pistacchio paste, mix well. Fold in whipped cream. Pour into prepared loaftin, cover with clingfilm and freeze for several hours, or overnight. Remove from freezer about 30 minutes before serving.