I don't make dessert that often. But every once in a while I entertain guests so special that a normal dessert just won't make do.
Recipe here. Since this recipe is all lovely and Swedish, all the measurements are in grams and ounces, which really don't mean too much to me. And, lacking a kitchen scale, things might have gone awry. I'll never know. I'm not complaining about the result.
I halved the parfait recipe but made the entire nut bottom recipe. I skipped the sauce in favor of a strawberry sauce and chocolate syrup. The original recipe calls for cloudberries, which aren't so common here in northern Michigan, so I opted for strawberries. Here is the recipe, as printed on sweden.se:
8 egg yolks
200 ml (1 cup) strained cloudberry jam
100 ml (½ cup) cloudberry liqueur
100 g (3½ oz) sugar
600 ml (3 cups) heavy whipping cream
50 g (2 oz) ground hazelnuts
50 g (2 oz) ground blanched almonds
25 g (1 oz) flour
160 g (5 oz) sugar
2 egg whites
50 g (2 oz) melted butter
2 egg yolks
40 g (1½ oz) sugar
50 ml (¼ cup) cloudberry liqueur
200 ml (1 cup) heavy whipping cream
egg yolks in a bowl, add sugar and beat vigorously over boiling water
to a fluffy, sabayon-like consistency. Remove from the heat, continue to
beat until cooled and blend in the cloudberry jam (first put through a
strainer to remove the seeds) and liqueur. Whip the cream into a foam
that is not too hard, then carefully pour onto the egg batter. Divide
the parfait into two low, round molds. Place the molds in the freezer
for at least 3 hours or until the parfait has become completely hard.
all the dry ingredients for the nut bottoms. Beat the egg whites a
little, blending them with the butter and with the dry ingredients into
an even batter. Spread out in three circles (equivalent in size to the
parfait molds) on a greased baking sheet or baking paper. Bake in the
oven (200oC/400oF) to a golden brown color. Take out and remove from the
surface before they completely harden.
To make the
sauce, beat the egg yolks, sugar and liqueur into a fluffy sabayon over
low heat. Remove from the heat and continue to beat until cooled. Whip
the cream and carefully add to the sauce.
parfait bottoms between the nut bottoms and sprinkle a little
confectioner’s sugar on top. Serve with the cloudberry liqueur sauce.