Peanut Parfait with Strawberry & Pistachio Salad
This dessert is a little bit like a peanut butter a jelly (jam) sandwich, only with layers of creamy peanut butter parfait and a light strawberry and pistachio salad instead to make this a very grown up reinvention of the classic combination. The peanut butter parfait is incredibly quick to make, and can be made ahead of time.
Yield (serves): 6
Prep time: 20 minutes
¾ cup (150 g) white sugar
5 Egg whites
2 cups (475 ml) heavy/double cream
1 ¼ cups (150 g) Smooth peanut butter
½ Vanilla pod/bean
For the strawberry and pistachio salad
15 large strawberries
3 tablespoons raw pistachios
1 tablespoon white sugar
½ teaspoon lemon zest
For the raspberry coulis
2 cups (300 g) fresh raspberries
2 tablespoons white sugar
1. Whisk the egg whites with half of the of the sugar until a light and fluffy meringue is formed
2. Whisk the cream and the other half of sugar along with the seeds of half a vanilla pod/bean until the cream has thickened
3. Place the peanut butter in a bowl and add 2 tbsp of double/heavy cream and stir well; this will loosen the mixture and make it easier to incorporate with the cream.
4. Gently fold in the peanut butter mixture into the whipped cream until fully combined
5. Then gently fold the meringue mixture into the peanut butter cream
6. Line a deep sided baking tray with cling film/saran wrap and pour in the parfait mixture and level out using a spoon. Freeze for at least 3 hours or overnight and then cut out to desired size using a kitchen knife or circular pastry cutters
For the strawberry and pistachio salad:
Dice the strawberries into small cubes and mix in a bowl with the pistachios, lemon zest and sugar, layer this with peanut parfait slices and garnish the plate with the raspberry coulis and fresh berries
To make the raspberry coulis
Simply pass the raspberries through a sieve to remove the seeds and add the sugar to sweeten it.
If you can only find salted pistachios then not to worry, soak them in boiling water for 10 minutes and then wash under a running tap for a minute or so to remove the salt. Place the nuts onto a baking tray and cook at 150°c/300F in a pre heated oven for 10 minutes to dry them out.
To save time serving the parfait during a dinner party remove it from the freezer ahead of time and pre cut into your desired shapes and then return to the freezer to make it easy to serve quickly
To garnish your plate like mine, melt some dark chocolate and place into a piping bag with a small nozzle (or a plastic sandwich bag with the corner cut off). Make a pattern on the plate with the chocolate and place into the fridge to chill, fill the spaces in the chocolate carefully with the raspberry coulis to get attractive results.
Try these classic wines: Champagne blanc de noir from France or Cremant from the Loire with the Chennin blanc grape variety (France)
Try these new world wines: Australian rosé sparkling wine or Pinot Noir rosé style from the Casablanca Valley (Chile)