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Frozen Pistachio Parfait with an Apricot Center
served with Strawberries Macerated with Fresh Basil and an Essensia-Apricot Sauce
Makes 5 desserts
Joe Miller, Joe's Restaurant, Venice

 

Essensia sauce and compote:

  • 10 apricots
  • 3/4 cup granulated sugarl
  • 1 cup Essensia wine
  • 1 cup Evian water

Mix wine, water and sugar and bring to a boil. Pit apricots and wash. Add to wine mixture and poach slowly until soft but not falling apart. Carefully strain out poached apricot pulp. Place pulp in another pan and cook until reaching the consistency of a compote. Using ice trays, freeze strained pulp into 5 pieces. Strain liquid through a fine sieve and reduce by ½ or until it coats the back of a spoon. Cool.

Pistachio parfaits:

  • 7 oz granulated sugar 8 egg yolks 2 cups whipping cream 4 fl oz Evian water
  • 3 oz Pistachio paste
  • 3 oz Pistachio paste
  • 7 oz granulated sugar
  • 8 egg yolks
  • 2 cups whipping cream
  • 4 fl oz Evian water

Warm pistachio paste until soft. Combine sugar and water and cook to the soft ball stage. Beat egg yolks in mixture until they turn pale, and slowly add sugar. Do not cook egg yolks. Cool over ice bath. Whip cream until it forms soft peaks. Fold the pistachio paste into the cooled egg yolks followed by the whipped cream. Using 5 ea 70 mm ring molds, place a frozen piece of apricot compote into the center, fill with parfait mixture, and freeze.

Assembly:

  • 3 baskets Strawberries
  • 1/4 lb diced basil
  • 1 1/2 oz Pistachios, ground coarse

Slice strawberries and toss in a bowl with 1 Tbs. sugar and the sliced basil. Let macerate 20 minutes. To serve, arrange strawberries around center of plate. Unmold parfait and place in center. Top with ground pistachios and ring sauce around outside

 

 

 

 

 

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