Blackcurrant and Coconut Parfait

  Blackcurrant and Coconut Parfait

Ingredients for 10 portions

300 g QimiQ Whip, chilled
3 Eggs
2 Egg yolks
160 g Granulated sugar
200 g Cream 36% fat
150 g Blackcurrant fruit puree
1 pinch Cinnamon
2 cl Orange liqueur, Cointreau
150 g Coconut milk
4 cl Coconut liqueur

 

Preparation

1. Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
2. Add the eggs, egg yolks, sugar and cream to the QimiQ Whip and continue to whip until the required volume has been achieved.
3. Split the mixture in half. Fold the blackcurrant puree, cinnamon and Cointreau into one half of the cream and coconut milk and coconut liqueur into the second half.
4. Fill the mixtures in 2 distinct layers into moulds and freeze.

 

QimiQ Whip Advantages

  • 1 kg QimiQ Whip can replace up to 3 litres of fresh cream

  • Acid and alcohol stable

  • Creamy indulgent taste with less fat

  • Deep freeze stable

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