Salted Caramel Parfait
This sweet treat combines two French culinary creations: the classic layered parfait—originally a frozen dessert made from cream, eggs and sugar—and salted caramel—credited to a chef in France’s Brittany region in 1977. The result is an irresistible blend of caramel cream, vanilla sponge and crunchy nut clusters—best assembled just before serving so each element retains its texture.
Ingredients
Parfait
- 2 sheets gelatin
- ¼ C (59 ml) plus 2 T (30 ml) water
- 2¼ C (600 g) egg yolks
- ¼ C (60 ml) honey
- ¼ C (40 g) plus 2 tsp (8 g) sugar
- 4 C (500 g) whipped cream
- 1 Tbsp plus 2 tsp (25 ml) caramel sauce
- ⅛ tsp (1 g) sea salt
- 1½ Tbsp (20 g) egg whites
- ¼ sheet vanilla sponge, cut into 12 rounds
Nut Clusters
- ½ C (80 g) brandysnap mix
- ⅓ C (40 g) hazelnuts, chopped
- ¼ C (30 g) walnuts, chopped
- ¼ C (30 g) pistachios, chopped
- 2½ Tbsp (20 g) pecans, chopped
- 2 Tbsp (20 g) sliced almonds
Plating and Garnish
- ½ C (70 g) chocolate chip cookies, crushed
- ¼ C plus 2 tsp (80 ml) chocolate sauce
- 1 C (100 g) whipped cream
- 12 sprigs fresh mint
- 3 Tbsp plus 1 tsp (70 ml) caramel sauce
- 2 Tbsp (20 g) sliced almonds
Directions
Parfait
Soak gelatin in ¼ C (59 ml) water 5-7 minutes; squeeze out excess water. Beat yolks and honey with whisk attachment. Boil ¼ C (40 g) sugar with remaining water to 240°F (116°C), add yolk mixture, beat until fluffy. Mix caramel sauce with sea salt and dissolve gelatin in this. Fold caramel-gelatin mixture into yolk mixture, then fold in whipped cream. Beat egg whites and remaining sugar until soft peaks form, fold into yolks, pipe into cone-shaped flexi pan, cover with sponge rounds and freeze to set.
Nut Clusters
Preheat oven to 350°F (180°C). Spread brandysnap mix over Silpat, sprinkle nuts on top, bake 12-15 minutes; break into small pieces.
Plating and Garnish
Dust parfaits with crushed cookies, brush plates with chocolate sauce, place parfait on top. Add whipped cream rosette and mint sprig, garnish with nut clusters; drizzle with caramel sauce and top with sliced almonds.
- Prep time: 40 minutes.
- Cook time: 15 minutes.
- Makes 12 servings.