Parfait Amour Peppermint Bavarian Cream |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Chef Paul Prudhomme's romantic take on bavarian cream..looks great...tastes luscious and is sure to please. Ingredients:
1 cup heavy whipping cream |
1/2 cup white sugar |
1 tablespoon brandy (optional) |
1 pint vanilla ice cream, melted |
3 tablespoons flour |
4 starlight peppermint candies (plus extra for decoration) |
2 tablespoons maraschino syrup |
Directions:
1. Whip the cream, sugar and brandy together in a kitchen mixer on high speed until the cream forms stiff peaks, about 3 minutes. Set aside in the refrigerator.
2. Combine the remaining ingredients in a blender. Process at high speed until the mints are crushed and the flour is fully blended into the liquid, about 2 minutes. Transfer the liquid to a small saucepan over very low heat. Cook very slowly, whisking constantly and scraping the sides and bottom of the saucepan, until the mixture reaches a pudding consistency, about 4 – 8 minutes. (Don’t let the mixture stick to the sides or bottom of the saucepan.) Transfer the mixture to a mixing bowl and set it aside.
3. When the mixture has cooled to room temperature, gently fold in half of the whipped cream. Continue to fold gently until the mixture is a uniform pink color. Divide the mixture into 2 wine glasses or small dessert bowls. Top each dessert with the remaining whipped cream. Chill for at least 4 hours.
4. Just before serving, decorate the top of each dessert with a little crushed starlite mint.
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