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Recipe courtesy of Daisuke Utagawa
Chestnut Parfait
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- Level: Intermediate
- Total: 1 hr 22 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 2 min
- Yield: 4 servings
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- Level: Intermediate
- Total: 1 hr 22 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 2 min
- Yield: 4 servings
Ingredients
Directions
- Make a simple syrup by combining the raw sugar and water in a saucepan and cooking over low heat until the sugar is dissolved. Remove from the heat and let cool.
- Next, drain the water from the canned chestnuts. Place in a food processor and puree. Add the simple syrup and Grand Marnier, to taste, while blending (chef's tip: make it a bit sweeter then you like). Lay the torn chunks of pound cake in the bottom of 4 serving glasses. Add 2 tablespoons of Marsala to each and then some chestnut puree on top of the poundcake. Refrigerate for 1 hour.
- After removing it from the refrigerator, add layers of the whipped cream and caramel sauce. Top with blackberries and walnuts before serving.
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