Parfait au kiwi avec pudding


For the base:
  • 5 dried apricots
  • 1.5 cups ground almonds
  • 2 tablespoons of grape molasses
  • 1 tablespoon of Cocoa
For the parfait mix:
  • 1 sachet of Pistachio Pudding
  • 2.5 cups of milk
  • 1 sachet of Whipped Cream
  • 1 cup of chilled milk in the refrigerator
For the top:
  • 16 slices of kiwi
Pattern:
  • Square mold 

Preparation of the base
Cover the inside of the mold with cling film. Cut the apricots into chunks and put them in the food processor along with the almonds. Add molasses and cocoa and grind. Spread it on the bottom of the mold and put it in the refrigerator.

Preparation of pudding
Cook the pudding with milk according to the recipe. Remove from the stove and let it sit until it comes to room temperature, stirring occasionally.

Preparation of the parfait mix
Beat the whipped cream with cold milk for 2-3 minutes. Divide the pudding into two equal amounts and take it into separate bowls. Add 1 tablespoon of whipped cream to one. Add the remaining whipped cream to the other pudding and beat with a mixer for 1 minute. Spread on the almond base you have kept in the refrigerator. Whisk the second pudding in the same way and spread it into the mold. Line up the kiwi slices and cover with cling film. Put it in the freezer and let it sit for 3-4 hours.

Service
Remove from freezer before serving. Let stand for 10 minutes, then slice and serve.


 

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