03. Dec, 2020

Chocolate parfait with pistachio pesto

Vegetarian, Dessert, Spring, Summer,

A light and varied recipe for hot summer days!

Level of difficulty

400 minutes

    Ingredients for the parfait

  • g SENNA Schlagcreme, whipped
  • g SENNA Dunkle Creme
  • Whites of 3 eggs
  • Yolks of 3 eggs
  • tbsp. sugar
  • Pinch of salt

    • Ingredients for the pistachio pesto

  • g pistachios
  • g peeled almonds
  • tbsp. Approx. sugar
  • tbsp. Approx. orange juice
  • tbsp. Approx. Amaretto
Allergens: C, G, H,
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Used SENNA Products:

1246212 Senna Schlagcreme 10L

SENNA Schlagcreme

• High volume
• Delicate glaze
• Suitable for all cream machines
• With sugar
• Made from pure vegetable fats

Art.Nr.: 1246212 | 10l Bag-in-Box

Preparation

  1. To make the parfait, beat the whites of the eggs together with salt until stiff, sprinkle in the sugar and continue beating until the mixture shines. Stir in the yokes briefly.
  2. Then mix the SENNA Schlagcreme with the SENNA Dunkle Creme, carefully fold in to the eggs and pour into the prepared mould. Cover and freeze for 6 hours.
  3. To make the pistachio pesto, chop the pistachios and almonds together finely with the sugar in a cutter and stir in orange juice and amaretto until smooth. Then chill until ready to serve.
  4. Shortly before serving, turn out the parfait onto a board, cut into slices and serve. Add the pistachio pesto and decorate with fresh berries and mint.
  5. The parfait can be left in the freezer for 2-3 weeks.
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Our tip

Use pumpkin seeds instead of almonds for a welcome variety.



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