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Sable, Raspberry and Pistachio Parfait
Recipe by Tonka Team
Indulge in these decadent, French butter cookies with a pistachio parfait, mascarpone cream, and a mouth-watering raspberry jam.
- Steps
- Ingredients
Ingredients
Pistachio Parfait
Sable Breton
Mascarpone Cream
Raspberry Jam
Garnish
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Steps
- Preheat oven to 160C.
- For the Pistachio Parfait, whisk cream to soft peaks and set aside in the fridge. Whisk egg yolks until fluffy.
- Meanwhile, place sugar and water into a small saucepan. Brush the inside of the saucepan with a wet pastry brush and simmer until syrup reaches 118C. Remove from the heat and stir in the drained gelatine. Pour mixture into egg yolks, whisking continuously until combined and bowl is warm to touch. Add pistachio paste and whisk until smooth. Gently fold in whipped cream. Pipe into 4cm diameter disc silicone moulds. Level the surface with an offset spatula and freeze until solid.
- For the Sable Breton, place butter and icing sugar into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes. Add egg yolk and beat until thoroughly combined. Reduce the speed to low and add flours gradually and mix until combined. Add salt and mix through.
- Roll the dough between two sheets of baking paper until about 1cm in thickness and large enough to cut out eight 7cm rounds. Place onto a tray and rest in freezer for 10 minutes.
- Remove the top layer of paper and bake for 10 minutes. Remove from the oven. Using an 8cm round cutter, cut 8 circles then return to the oven for a further 10 minutes or until sable is golden brown. Remove from the oven and set aside to cool completely.
- For the Mascarpone Cream, soften mascarpone in a bowl using a spatula. Warm 50g cream with sugar and vanilla bean. Remove from the heat, add drained gelatine and stir until dissolved. Pour through a sieve over mascarpone and whisk well until smooth. Stir in 100g cold cream then place in the fridge to set. Once set, whisk to medium peaks and store in piping bag in fridge until ready to serve.
- For the Raspberry Jam, place raspberries and sugar into a saucepan over low heat. Mash with a fork and cook until thickened. Remove from the heat and set aside to cool. Transfer to a piping bag.
- To assemble, pipe a little mascarpone cream into the centre of each serving plate, and place sable Breton on top. Pipe a little raspberry jam in the centre of each sable Breton, and place pistachio parfait in the middle. Surround parfait with 5 fresh raspberries then pipe mascarpone cream to fill the gaps between the raspberries. Garnish with some slivered pistachios and a little gold leaf on raspberries.
