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Pistachio Parfait
Pistachio Parfait Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2042. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Record actual product and verify safe endpoint; printed time alone is not a safety test. Limites : No645 finished batch may yield less than one pint; glass size and overrun unknown.
Method
Steps
Step 1
Prepare No645 once: make its No42 custard from the already embedded yolks, sugar, cream, milk and vanilla; add pounded pistachio before cooking, heat custard to 74°C, chill ≤4°C and churn to firm; add listed maraschino, almond essence and kirsch. Measure one pint FINISHED pistachio ice cream, not parent batch yield.
Step 2
Whip two gills cream stiff; fold HALF into one measured pint FINISHED No645 ice cream. Sweeten/flavor remaining half with tablespoon powdered sugar and recorded few drops vanilla. Divide parfait into six glasses, top with reserved cream, a small recorded pinch chopped pistachio and HALF a candied cherry each; serve frozen.
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