Capture the aromas of early summer with a delicious pistachio parfait and strawberry sauce! The parfait is very creamy and tastes heavenly of pistachios, while the strawberry sauce is sweet and refreshing. This French-style parfait is made with a combination of ground pistachios, whipped cream, egg yolks, and sugar syrup. It takes a little time to prepare and freeze the pistachio parfait, but this dessert is worth every minute! I served the parfait with a super-quick strawberry sauce that also tastes delicious drizzled on vanilla ice cream or pound cake. You can try our homemade strawberry jam for the recipe or a use store-bought preserve. And if you share my love for all things pistachio, have a look at our yum pistachio chocolate truffles!
More yummy dessert recipes
Pistachio Parfait & Strawberry Sauce
Prep Time: 1 hr
Cooking Time: 20 min
Freezing Time: 12 hrs
Yields: 4 servings
Instead of freezing the parfait in individual pudding moulds, you can also opt to freeze the parfait in a 25 cm – 30 cm / 10 in – 12 in a loaf tin (pan). If you can’t get double cream, which is the British name for heavy cream, simply use whipping cream. For an adult version, add 1 to 2 tbsp of pistachio liqueur or amaretto when you beat the egg yolk-sugar syrup mixture.
For the pistachio parfait
- 100 g (2/3 cup) ground unsalted pistachios, plus some extra for serving
- 60 ml (1/4 cup) water
- 100 g (1/2 cup) granulated sugar
- 4 large egg yolks
- 1 tsp vanilla extract
- 1/4 tsp salt
- 300 ml (1 1/4 cups) very cold double (heavy) cream
- 2 tbsp icing (confectioners’/powdered) sugar
For the strawberry sauce
- 300 g (approx. 1 pints / 2 cups) fresh strawberries, hulled, cut into quarters
- 160 g (1/2 cup) strawberry jam
- 3 tbsp freshly squeezed lemon juice
1) Cook the sugar syrup
In a small saucepan, bring the water and sugar to a rolling boil over high heat. Cook the sugar syrup for 1 minute.
2) Beat the egg yolks
Set up a double boiler and bring the water to a mild boil. Add the egg yolks, vanilla extract, salt, and sugar syrup. Using a whisk or hand-held mixer, beat the egg yolk-sugar syrup mixture until pale and fluffy, for 3 to 5 minutes. Take off the heat and continue beating the mixture for another 5 to 7 minutes, until the mix looks very pale and volumised.
Tip: Make sure the water in the double boiler doesn’t touch the bottom, so the yolk doesn’t curdle.
3) Whip the cream
Add the double (heavy) cream and icing (confectioners’/powdered) sugar into a cold mixing bowl and whip with an electric mixer until stiff peaks form. Using a large spatula, gently fold the whipped cream and the ground pistachios into the yolk-sugar syrup mixture until well combined.
4) Freeze the pistachio parfait
Spray 4 to 6 pudding moulds or loaf tin (pan) with cooking spray. Then pour the pistachio parfait into pudding moulds or loaf tin (pan). Place in the freezer for 12 hours or overnight.
5) Make the strawberry sauce
In a medium mixing bowl, put the strawberries, jam and lemon juice into a small bowl and mix gently to coat.
Tip: You can prepare the strawberry sauce up to two days in advance and store it covered in the refrigerator.
6) Serve the parfait
To release the parfaits from the mould, fill a heat-resistant bowl or container with hot water, dip the pudding moulds quickly into the water and invert on a plate. Garnish with the strawberry sauce, scatter pistachio on top and serve immediately.
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