Florence, from the blog Au fil du Thym, introduces you to a delicious dessert, with a “Made in Gers” touch.
Ingredients for 6 people / 6 perfect (depending on the size of your molds)
30 ml of Floc de Gascogne
1 tablespoon of Armagnac
300 g of whole cream [placed in the refrigerator the day before]
100g sugar
3 egg yolks
50 g raisins
Achievement
Soak the raisins in hot water
Collect the cream then whip it until it rises and forms a bird's beak. Put it back in the fridge.
In a heavy-bottomed saucepan, place the egg yolks, sugar and alcohol then mix. Turn the heat on very low and whisk the mixture until it doubles in volume, whitens slightly and takes on the appearance of a homogeneous cream (zabaglione). Be careful that this easily takes a good 5 minutes.
Remove from the heat and: - either continue to whisk until the zabaglione cools. - either you pour the preparation into the bowl of your food processor and activate the whisk until the sabay cools
Incorporate the whipped cream into the sabayon until you have a smooth and homogeneous cream. Carefully drain the raisins, add to the mixture and mix.
Pour the mixture into muffin or small brioche molds (individual version) or into a narrow cake mold (family version).
Store in the freezer for at least half a day. If you prepare your parfaits several days in advance, remember to wrap the tops of the molds with film to prevent them from taking on a “freezer taste”.
Remove the parfait from the freezer a few minutes before unmolding and serving.
Bon appétit!
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