This creamy pistachio parfait sets in the freezer, with no ice cream maker needed. Sour cherries make a fresh, slightly syrupy sauce that contrasts beautifully with the mellow nutty flavor.
Parfait is a frozen dessert served in slices. For this version, a light, whipped mixture of egg yolks and sugar forms the base; whipped cream makes it soft, and pistachio paste gives it a rich, unmistakable nutty flavor. Finely chopped pistachios add little crunchy bits. Unlike ice cream, you don’t need to stir the mixture as it freezes: the air whipped into the egg yolks and cream helps keep the parfait smooth.
Pistachio paste accounts for much of the flavor, so choose one in which pistachios are the main ingredient, without much added sugar or oil. You can often find it at delicatessens and larger supermarkets. Smooth paste blends easily into the egg yolks; if it’s firm, first loosen it with a spoonful of the whipped mixture. Use unsalted, shelled pistachios for the chopped nuts. A small pinch of salt brings out the nutty flavor without making the dessert taste salty.
Fresh sour cherries are mostly available in summer, but frozen cherries work well in the sauce all year round. Cook them briefly with sugar and lemon juice: this makes them glossy and soft while leaving some of the cherries whole. Let the sauce cool completely before serving it with the parfait. If the sauce is very thin after cooking, let it simmer gently for a few more minutes; it will also thicken a little as it cools. Sweet-and-sour cherries from a jar also work, but drain them and start with less sugar.
A metal loaf pan measuring about 20 by 10 centimeters gives you neat slices; line it with baking paper so you can lift the parfait out easily later. Let the dessert set for at least six hours, preferably overnight. Take only the amount you need out of the freezer and let it sit at room temperature for about ten minutes before slicing. A sharp knife briefly held under warm water will cut cleaner slices. Keep the rest well covered in the freezer, and don’t let the parfait thaw and refreeze unnecessarily.
Serve the slices with the cherry sauce alongside or drizzled over them, so the sauce doesn’t overpower the pistachio flavor. A few extra chopped pistachios on top add a little crunch. For a festive dessert, you can make the parfait in the pan ahead of time and keep the sauce chilled separately; then all you need to do just before serving is slice and plate it.
Line a loaf pan measuring about 20 by 10 cm with baking paper, leaving some paper overhanging the edges so you can lift the parfait out later.
Put the egg yolks and 90 g sugar in a heatproof bowl. Set the bowl over a pan of gently boiling water; the bottom of the bowl must not touch the water. Whisk continuously until the mixture reaches 71 °C. Remove the bowl from the pan, then beat the mixture with a mixer for 5–8 minutes, until thick, pale, and cooled.
In a second bowl, whip the cold heavy cream to soft peaks. First loosen the pistachio paste with a spoonful of the egg yolk mixture, then fold it into the rest. Fold in the whipped cream, salt, and 40 g of the chopped pistachios in two additions, until no distinct streaks of cream remain.
Spoon the mixture into the lined pan, smooth the top, and cover. Freeze for at least 6 hours, or until the parfait is firm enough to slice.
Meanwhile, put the cherries, 35 g sugar, lemon juice, and water in a saucepan. Bring to a boil and simmer gently for 6–8 minutes, until the cherries are juicy and the sauce is slightly syrupy. Let cool completely.
Lift the parfait out of the pan using the baking paper. Let it sit at room temperature for about 10 minutes, then cut into slices with a sharp knife rinsed briefly under warm water. Serve with the cherry sauce and the remaining chopped pistachios.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.