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Anise Parfait
Serves 8 Prep 10 min Total 10 min Type Dessert Origin French

Anise Parfait

A French frozen parfait: egg yolks whisked with sugar over heat, folded with whipped cream and infused with star anise.

Serves 8 Prep 10 minutes Units Rate

Ingredients

  • 1 egg plus 3 egg yolks
  • 50 grams caster sugar
  • 100 ml whipping cream
  • 100 ml double cream
  • 30 ml Ricard (or Pernod)

to serve

Overview

A glamorous chilled parfait infused with the sophisticated anise flavor of Ricard or Pernod, served in a frozen ring and garnished with fresh berries and colorful fruit coulis. This frozen confection offers the lightness of whipped cream with the richness of egg custard, making it an elegant choice for formal dinners without requiring last-minute oven work.

Method

  1. Heat the sirop a sorbet in a pan until it bubbles, and immediately remove from the heat.
  2. Put the egg, egg yolks and sugar into a small heatproof bowl.
  3. Stand the bowl over a small saucepan one-third filled with hot water at 50 - 60°C, making sure that the bottom of the bowl doesn't touch the water in any way.
  4. Place the saucepan over a gentle heat.
  5. Whisk the mixture , using a balloon whisk until it reaches a ribbon consistency,
  6. Immediately remove the bowl from the pan and continue to whisk until the mixture has cooled noticeably to 25 - 30°C.
  7. In another bowl, whip the creams together with the Ricard or Pernod to a ribbon consistency.
  8. Fold into the whisked egg and sugar mixture, using a rubber spatula, making sure you do not overwork the mixture.
  9. Place 8 metal rings, 7 cm in diameter, on a baking sheet or tray lined with greaseproof paper, and divide the parfait mixture between them.
  10. Cover the rings with cling film and freeze until ready to serve.
  11. One at a time, briefly warm the outside of each ring using a cook's blowtorch or hot tea towel and release the parfait on to a serving plate.
  12. Using a warm spoon, carefully dribble a teaspoon of kiwi coulis on each parfait, topped with a glazed strawberry.
  13. Dribble the strawberry and kiwi coulis around each parfait and serve immediately.

Notes

  • The egg and sugar mixture must reach 80°C (check with a thermometer) for food safety when using raw eggs, then cooled to 25-30°C before folding in creams
  • Fold the creams gently into the cooled egg mixture using a rubber spatula; avoid overmixing which deflates the mixture and results in a dense texture rather than light and airy
  • The metal rings should be placed on a lined tray before filling to prevent sliding; cling film covering ensures the parfait won't absorb freezer odors or develop ice crystals
  • Use a warm torch or tea towel to briefly heat the ring's exterior; this loosens the parfait just enough for easy release without melting the structure

Serving

Release the parfait directly onto a chilled plate, creating an elegant presentation. Drizzle the colorful coulis artfully around the plate and top with a fresh strawberry for color. Serve immediately from removal from the freezer for the best texture and appearance. This requires no additional accompaniments.

Storage

The assembled parfait freezes beautifully for up to one week in its mold, making it an excellent choice for advance preparation. Keep covered with cling film to prevent freezer burn. The coulis can be prepared 2-3 days ahead and stored covered in the refrigerator. Release from the mold only when ready to serve.

Recipes mentioned here

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Syrup for Sorbet (Sirop à Sorbet)

Syrup for Sorbet (Sirop à Sorbet)

Sirop à sorbet is a carefully calibrated sugar syrup essential to sorbet making. The specific sugar concentration (30° Beaumé or 1.2624 density) ensures that sorbets freeze to a smooth, spoonable texture without becoming rock-hard or remaining mushy. This syrup is also used for soaking sponge biscuits and Genoise sponges in French pastry work. The glucose prevents crystallization. This is a foundation recipe used repeatedly in fine pastry and ice cream work.

Syrup 20 minutes Serves1

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