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Sea Salt & Olive Oil Parfait with Pistachio Crunch Delight Recipe

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★★★★★

4.8 from 101 reviews

A luxurious Sea Salt & Olive Oil Parfait with a crunchy pistachio filo layer, combining creamy, savory, and sweet textures, perfect for an elegant dessert that balances rich olive oil flavor with a delicate crunch.

Ingredients

Scale

Parfait

  • 6 large Egg Yolks (Ensure freshness for optimal taste.)
  • 150 g Caster Sugar (Granulated sugar can be substituted.)
  • 60 ml Water (Creates the sugar syrup necessary for the pate bombe.)
  • 200 ml Extra Virgin Olive Oil (Opt for high-quality for the best flavor.)
  • 1 tsp Sea Salt (Adjust according to taste.)
  • 400 ml Heavy Cream (Light cream can be used for a lower-fat option.)
  • 2 leaf Gelatine Leaf (Agar-agar can serve as a vegetarian alternative.)

Crunch Layer

  • 200 g Filo Pastry (Can replace with puff pastry for a different experience.)
  • 100 g Unsalted Butter (Salted butter can also be used.)
  • 100 g Candied Pistachios (Other nuts can be substituted based on preference.)
  • 1 tbsp Extra Virgin Olive Oil (Optional drizzle to enhance flavor and presentation.)

Instructions

  1. Preparation: Gather all ingredients and soak the gelatine leaves in cold water for about 10 minutes to soften them, prepping the gelatin for incorporation.
  2. Whip Cream: Whisk the heavy cream in a mixing bowl until soft peaks form, then refrigerate it to keep cool while preparing the parfait base.
  3. Make Pâte Bombe: Whisk the egg yolks until fluffy. In a saucepan, combine caster sugar and water, heat until it reaches 115°C (240°F) to create a sugar syrup. Gradually pour the hot syrup into the egg yolks while continuously whisking until the mixture cools and becomes creamy and stable.
  4. Add Olive Oil and Salt: Slowly drizzle in the extra virgin olive oil into the yolk mixture while whisking to create a smooth, creamy consistency. Add sea salt and mix thoroughly to balance the flavors.
  5. Incorporate Gelatine: Heat a small portion of the whipped cream gently and dissolve the softened gelatine leaves into it. Fold this mixture carefully into the yolk and olive oil base, then gently fold in the remaining chilled whipped cream to keep the mixture airy.
  6. Freeze Parfait: Pour the parfait mixture into a mold, cover it tightly, and freeze for 4-6 hours or overnight until firm and set.
  7. Prepare Crunch Layer: Preheat the oven to 350°F (175°C). Layer the filo pastry sheets on a baking sheet, brushing each sheet generously with melted unsalted butter. Bake until the filo is golden brown and crisp. Allow to cool completely.
  8. Make Pistachio Crunch: In a saucepan, caramelize the pistachios by coating them with a bit of sugar while stirring until evenly coated and caramelized. Cool them thoroughly before chopping into pieces.
  9. Serve: Remove the parfait from the freezer and scoop onto pieces of the crispy baked filo. Drizzle with extra virgin olive oil for an added richness and top generously with the chopped candied pistachios. Finish with a sprinkle of sea salt for an extra burst of flavor.

Notes

  • Use fresh egg yolks to ensure the best texture and flavor in the parfait.
  • For a vegetarian option, substitute gelatine leaves with agar-agar, but note the setting properties may differ.
  • Light cream can be used instead of heavy cream for a lower-fat version, but expect a slightly less rich texture.
  • Be cautious when caramelizing pistachios to avoid burning the sugar.
  • The parfait can be made a day ahead to allow flavors to develop further.

Keywords: Olive oil dessert, Sea salt parfait, Pistachio crunch, Filo pastry dessert, Elegant frozen dessert

Find it online: https://kitchenwithkai.com/sea-salt-and-olive-oil-parfait-with-pistachio-crunch-delight-recipe/