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Chai tea parfait

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Christmas chai parfait

Parfait, also known as semifreddo, is probably one of the most festive dessert creations because, as the French name suggests, it is simply perfect. A parfait is quite simple to make from the basic mixture and only becomes the perfect dessert treat that we all know and love through the addition of selected ingredients and garnishes. In summer, you can refine a parfait with fresh fruit and conjure up a matching sauce. In winter, nutty flavours, winter fruit and spices go particularly well in the fine ice cream mixture. A parfait is usually always served with a sauce or compote, but we have gone one better and added a crumble. Our festive recommendation for you and your family: melt-in-the-mouth chai parfait with a cocoa butter coating, delicate fig compote and a delicious hazelnut crumble. You're guaranteed to knock their socks off!

You can download the PDF version of the recipe at the end of the article.

Most important key data

Quantity: for 6 people

Difficulty level: Easy

Shelf life: 3 days

Chai parfait

Egg yolk40 g
Icing sugar30 g
Chai tea syrup30 g
Vanilla seeds1 pinch of
Whipped full cream200 g

Hazelnut crumble

White flour50 g
Hazelnuts | ground 50 g
Granulated sugar50 g
Butter | cold75 g

Fig compote

Figs | fresh2 pcs.
Granulated sugar20 g
Pectin5 g
Water80 g

Making the chai parfait

Start by beating the egg yolks together with the icing sugar and vanilla seeds. As soon as the mixture starts to become frothy and a little firmer, you can add the chai tea syrup and beat for a further 2-3 minutes. Now beat the full cream until it is nice and firm and then fold it into the egg mixture. Pour the mixture into a piping bag and pour approx. 50 g of the mixture into the silicone moulds. Place the parfait in the freezer for at least 2 hours.

Making the hazelnut crumble

Preheat the oven to 170 ºC fan.

While your parfait is setting nicely in the freezer, you can start making the crumble. Put all the ingredients together on your work surface or in a bowl and knead them together quickly with your hands. Make sure you don't knead too much, we don't want a dough, but lots of small crumbs. So you really only need to knead briefly so that everything comes together a little and then it's more like breaking up the dough than kneading it. The important thing for this step is that the butter is really cold. If the butter is too soft, you will end up with a very soft, homogeneous dough and no small crumble. In this case, however, you can wrap the dough in cling film, put it in the fridge for an hour and then either tear it apart like a normal crumble or grate it with a very coarse grater.

Spread the finished crumble on a baking tray lined with baking paper and bake in a preheated oven for 5-8 minutes. During baking, the crumble may flow together a little as the butter softens and you will end up with several larger crumbles. However, this is not a problem, simply leave them to cool down long enough after baking and then you can easily crumble them between your fingers.

Making the fig compote

The pectin is mainly there to bind the compote so that it becomes nice and creamy. If you prefer it a little more liquid, reduce the amount of pectin or leave it out.

Cut the figs into small pieces and then place them in a small pan with the water and bring to the boil. Then reduce the heat and leave the mixture to simmer for a few minutes. Mix the sugar together with the pectin and then add it to the mixture. Cook the compote until it thickens. You can also add some food colouring so that the compote doesn't look so greyish-brown.

Completion of the Christmas dessert

Carefully remove two parfaits at a time from the mould and return the rest to the freezer. This is important as the parfaits thaw quickly. Place the two that you have removed from the mould on a rotating cake plate. Place this in a larger box and then spray the parfaits with the Velvet Spray.

Tip: If you place the spray in warm water 2-3 minutes before use, more colour will come out of the can and the nozzle will not clog up so quickly. The rotating cake plate is not necessary, but very practical as it allows you to spray the parfaits very evenly from all sides.

Return the coated parfaits to the freezer and repeat the steps until they are all coated with the cocoa butter colour. To serve, we cut the figs into quarters and placed them on top of the parfait. Sprinkle some fresh mint, the crumble and the compote on the plate and you have created a magical dessert. Enjoy and have fun being creative!

Storage & shelf life

The finished parfait should be served and enjoyed straight away. The parfait will keep in the freezer for up to 2 months.

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Nutrition declaration per 100 g

Energy value in kJ: 1278 kJ | Energy value in kcal: 308 kcal | Fat: 21 g, of which saturates: 10 g | Carbohydrates: 22 g, of which sugars: 17 g | Protein: 4 g | Salt: 0.04 g

 
Posted in: Cooking, Desserts, Seasonal recipe ideas, Sweet recipes, Patisserie, Winter & Christmas, Ice cream and sorbet

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