Strawberry Pistachio Parfait

 Recipe from What's For Lunch, Honey?  


80-90g skinned pistachios
500g fresh strawberries, roughly chopped + 100g, sliced
80g sugar
400g cream
100g icing sugar
5 egg yolks
15g vanilla sugar


Prepare a baking sheet by lining it with some a piece of baking paper.

Dry roast the pistachios in a pan. Remove from heat. In the same pan add 4 tablespoons water and sugar and allow to caramelize. Once the caramel turns a gorgeous amber color add the roasted pistachios and stir to coat with the caramel.  

Quickly turn out the pistachios on the baking sheet and allow to cool. Finally, coarsely chop the pistachio brittle.

Puree 500g strawberries using a pureeing machine. The consistency of the puree is entirely up to you. I prefer to have large strawberry bits in the parfait, not only because it looks nice but tastes great. Stir in 30g of icing sugar.

Place a mixing bowl on a pot of boiling water to create a water bath. With and electric hand mixer, whisk the eggs and the remaining 70g icing sugar into a thick, creamy mixture. Remove from the water bath and allow to cool for 5 minutes.

In a clean bowl, beat the cream with the vanilla sugar until stiff.

First pour in the strawberry puree into the egg mixture, followed by the pistachio brittle and finally fold in the cream.

Line a rectangle cake form with a large freezer bag cut to fit the form. Pour in the parfait mixture and allow to freeze overnight.

On the day you plan to serve the parfait, take out of the refrigerator and allow to sit for a few minutes. The tip it onto a chopping board, removing the plastic bag. Cut into slices and serve arranged with sliced fresh strawberries and optionally a few mint leaves.