Description
This parfait could be called "Parfait-contrast", because it has three layers with entirely different structure, texture, and taste. Dessert for adults with the addition of alcohol, with a distinctive sea taste and crunchy roasted muesli sugar crust.
Ingredients
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Oat flakes
100 g
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Nuts
1 handful
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Butter
50 g
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Brown sugar
100 g
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Salt
-
Cardamom
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Gelatin
7 g
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Cognac
4 Tbsp
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Sea buckthorn
270 g
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Brown sugar
80 g
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Sugar
80 g
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Cinnamon
0.5 tsp
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Nutmeg
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Cream
200 ml
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Powdered sugar
Cooking
For granola: mix Oats with bran from TM Mistral with finely-chopped nuts, salt and cardamom.
Jelly: gelatin pour with cognac and leave to swell.
In a pan melt the butter, add 100 grams of brown sugar.
Then put the pan prepared muesli and will fry on low heat, stirring constantly, until lightly Browning and to caramelize muesli (about 10 minutes). Move the granola from the pan and leave until cool.
Prepare sea buckthorn syrup for the jelly: in a saucepan mix two kinds of sugar, sea buckthorn puree ( I have purchased canned), add cinnamon and nutmeg. Bring mixture to a boil, stirring constantly so that the sugar is completely dissolved.
Boiling syrup, remove from heat, allow to stand for a few minutes, then respoken in hot gelatin mixture. Strain the syrup through a sieve and leave at room t for it to cool down.
The cooled syrup is poured into three glasses or kremanki, put into the fridge for 2-3 hours until firm. On top of hardened jello and pour a layer of sugared cereals.
Whisk heavy cream with icing sugar until soft peaks form. Spread cream on top of granola, sprinkle on top a small amount of muesli. Put into the fridge for 30 minutes to cool.
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