I was looking for some new dessert recipes and came across this Parfait recipe in the Tartine cookbook. What really caught my attention is that you can make ice cream without an ice cream maker! I also learned that Parfait means “perfect” in French. This “perfect” recipe is definitely a keeper. It is soft, light, and delicious.
- Prep Time: 2 hours
- Cook Time: 15 minute
- 8 large egg yolks
- 3/4 cup + 2 Tbsp sugar
- 2/3 cup water
- 2 1/2 cup cold heavy cream
- 1/4 tsp salt
- Berries and mint leaves for garnish
- 2 Tbsp unsalted butter
- 2 Tbsp light brown sugar
- Pinch of salt
- 2 medium bananas, peeled and sliced diagonally
- 1 tsp vanilla extract
- 2 Tbsp maple syrup
- 2 Tbsp light corn syrup
- 2 Tbsp sugar
- 1/8 tsp salt
- 2 cups pecan halves
- Heat the butter in a medium pan over high heat until it foams.
- Add the brown sugar and salt and stir into the butter with a wooden spoon.
- Add the bananas and sauté until soft and cooked through.
- Remove the pan from heat and stir in the vanilla. Set aside.
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- In a mixing bowl, combine all the ingredients except the pecans and mix well.
- Stir in the pecans. Toss until they are evenly coated with the syrup.
- Turn it onto the parchment paper and spread out in a single layer.
- Toast the nuts, stirring every few minutes once the mixture begins to bubble, about 4-6 minutes.
- When the nuts turned golden brown, remove from the oven and cool completely. The coating on the nuts will turn crispy.
- Separated the cooled nuts. Reserve one cup for the Parfait. Chop coarsely. Store the remaining nuts in an airtight container in the refrigerator.
- Prepare a ice-water bath large enough to hold a large mixing bowl.
- Put egg yolks in the bowl of the standing mixer fitted with the whisk attachment and whisk on high speed unail the yolk turned light color, about 4 minutes.
- In the meantime, combine the sugar, salt, and water in a deep heavy saucepan over medium high heat. Stir with a wooden spoon to make sure that the sugar dissolves. Bring to a boil until the mixture registers 230 degree From on the thermometer. This takes a few minutes.
- Remove the syrup and add it in a thin stream into the yolk between the whisk and the side of the bowl. Keep the whisk beating for a few more minutes on high speed until the mixture increases in volume. It should turn thick and yellow.
- Remove the mixing bowl and transfer the yolk mixture to the mixing bowl sitting in the water bath. Fold the mixture with a rubber spatula to cool it down.
- Wash and dry the mixing bowl and the whisk quickly.
- Whip the heavy cream on high speed until soft peaks form. Gently fold the whipped cream into the yolk mixture with a spatula along with the roasted bananas and chopped pecans.
- Pour the mixture into a large container, cover and freeze until the mixture is frozen.
- To serve, transfer the frozen parfait to from the freezer to the refrigerator. This is to allow the parfait to soften a little so that it is easier to scoop.
- Scoop the parfait using an ice cream scoop. Garnish with berries and mint leaves. Serve immediately, it melts really fast!