Iced chestnut parfaitSorbet & ice-cream recipe
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
Add to the sugar a third of its weight in water, cook together at 121°C. Pour this cooked sugar syrup over the beaten egg yolks.Whisk the single cream until smooth. Put the gelatine in cold water. Mix the still warm zabaglione delicately with the melted gelatine. In the following order, add the chestnut puree previously cooled to 4°C, the Cointreau®, the whipped cream and previously diced chestnuts. Pour into a mould and freeze.
- Frozen fruit purée, sugar added : Chestnut & vanilla - 725 g
- Frozen fruits IQF : Chestnut - 150 g
- Caster sugar - 160 g
- Egg yolk - 180 g
- Single cream 35 % - 725 g
- Gelatin - 4 g
- © Cointreau - 50 g
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