©
Vanilla, apricot & verbena parfait
For this easy-to-make-at-home frozen dessert, the chef adds apricot quarters and coulis, and verbena jelly. Perfect for summer!
This recipe byAdrien Pinot, chef at Bordeaux restaurant 585, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 10
- Preparation time: 30 min
- Rest : 30 min
- Cooking time: 20 min
Ingredients for thevanilla, apricot & verbena parfait
For the vanilla parfait
- 27 cl milk
- 70 g sugar
- 4 egg yolks
- 7 g liquid vanilla
- 2.5 gelatine leaves
- 25 cl cream
For the apricot coulis
- 250 g apricot coulis
For the verbena jelly
- 20 g sugar
- 6 verbena leaves
- 1 gelatine leaf
For the garnish
- 5 apricots
- 1 lime (zest )
Steps for thevanilla, apricot & verbena parfait
- To make the vanilla parfait: soak the gelatine leaves in cold water to soften them. Whip the cream until cold. Bring the milk and vanilla to the boil, then add the drained and softened gelatine leaves. Beat the sugar and egg yolks, then stir in the warmed milk and gelatine. Then add the whipped cream. Remove and chill the parfait.
- Prepare the apricot coulis: heat the apricot coulis gently for 15 min, then blend to obtain a smooth texture.
- Make the verbena jelly: boil 10 cl water mixed with 20 g sugar. Add the chopped verbena leaves and gelatin. Strain the mixture and chill until the gelatine has set. Whip to form a jelly.
- To serve: place a tablespoon of apricot coulis at the bottom of the plate, cut out a rectangle of vanilla parfait and place half an apricot sliced with a few lime zests on top. To finish, scatter a few dots of verbena jelly.
Forfurther information:
- 585, 7 rue Paulin, 33000 Bordeaux
- 13/20 in the Livre des 109
- Read Gault&Millau's review of 585
These recipes might interest you
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners