Very Parfait blueberries with
– ice cream,
– whipped cream,
– blueberry compote,
– chopped unsalted peanuts.
Materials used
– Pastry bag
– Fluted socket
Ingredients
For the blueberry compote
✔ 180g blueberries
✔ 30g sugar powder
✔ 1g NH pectin
For the ice cream
✔ 180g single cream
✔ 60g sweetened condensed milk
For the chantilly
✔ 100g single cream
✔ 50g mascarpone cheese
✔ 25g powdered sugar
✔ Unsalted peanuts
The recipe
Serves 3
For the blueberry compote
✔ 180g blueberries
✔ 30g sugar powder
✔ 1g NH pectin
Place the bilberries in a saucepan and heat over low heat, stirring regularly, for a few minutes or so. Increase the intensity of the heat and as soon as it starts to boil add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat and allow to cool to room temperature. Pour a little compote into the bottom of each glass.
For the ice cream
✔ 180g liquid cream, 30% MG
✔ 60g sweetened condensed milk
Whip the chilled liquid cream with the sweetened condensed milk and liquid vanilla. Fill a piping bag with an 8-tooth tip.
Intersperse layers of compote and whipped cream. Freeze for at least 3 hours.
For the chantilly
✔ 100g single cream
✔ 50g mascarpone cheese
✔ 25g powdered sugar
Pour the 30% minimum fat liquid cream with the mascarpone into a bowl. Beat with an electric mixer. Gradually add the powdered sugar. Place the whipped cream in a piping bag fitted with a fluted tip.
Remove the verrines from the freezer and poach the whipped cream on top.
Sprinkle with chopped unsalted peanuts. Place in the freezer until ready to eat.
Remember to take them out at least 15 minutes before eating.
