The pistachio parfait is a cold, creamy, and delicious spoon dessert that is very easy to make.
It’s the perfect recipe for those looking for an easy, no-bake pistachio dessert, which can be prepared quickly with a pastry-shop result.
For the base, I used ready-made puff pastry flakes, which you can easily find in stores.
As for the filling, I chose my homemade pistachio cream — click here for the recipe — with an intense and genuine flavor.
I assure you that in no time you can prepare a pistachio parfait that will make your mouth water.
The only wait is the rest of at least 6 hours in the freezer, but with a little organization, you will have a fresh, elegant, and irresistible dessert.
Try it yourself, it’s a perfect dessert to impress your guests!
Let’s see how to prepare this delicious pistachio parfait. 😋
See you soon, Susy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: No cooking required
- Cuisine: Italian
- Energy 436.74 (Kcal)
- Carbohydrates 24.33 (g) of which sugars 17.59 (g)
- Proteins 7.15 (g)
- Fat 34.29 (g) of which saturated 2.88 (g)of which unsaturated 3.78 (g)
- Fibers 2.14 (g)
- Sodium 72.94 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Pistachio Parfait
- 2 cups heavy whipping cream
- 6 oz Nestlé condensed milk
- 3.5 oz pistachio cream
- 5.3 oz sweet puff pastry flakes (puff pastry)
- 3.5 oz 50% dark chocolate
- 1.8 oz pistachio grains
- 1 tsp vanilla extract
Tools
You will need
- Loaf Pan 10-inch
- Electric Whisk
- Bowl
- Brush
Preparation
I use a 10 x 4 inch loaf pan, grease it slightly with a little vegetable oil, and line it with plastic wrap, leaving it hanging over the sides. This trick makes it much easier to unmold the parfait once frozen.
I pour the very cold cream into a large bowl, add a teaspoon of vanilla extract, and start whipping with the electric whisk. When the cream is semi-whipped, I incorporate 175 ml of cold condensed milk and continue whipping until a firm and stable cream is obtained.
I divide the mixture into two bowls. In one of them, I add 100 g of pistachio cream and mix with the whisk to obtain a homogeneous and fragrant cream.I take the previously prepared loaf pan and pour half of the pistachio mixture. Level it with a pastry spatula to obtain an even base.
Add a layer of puff pastry flakes, then pour the rest of the mixture, leveling it carefully. Finally, complete with another layer of flakes, which will give crunchiness to the parfait.
Lastly, I add the plain mixture (without pistachio) as the final layer and level it well.
The parfait is ready: let it rest in the freezer for at least 6 hours, but ideally leave it overnight for a perfect texture.
After the resting time, invert the parfait gently onto a serving plate, remove the pan and the plastic wrap.
Now it’s time to decorate it.
I melted some dark chocolate and, with a piping syringe, drew lines on the surface. To finish, I added a generous sprinkle of pistachio grains.
The result?
A wonderful and super delicious parfait, beautiful to see and irresistible to taste!
Storage
You can store it in the freezer for up to a month! My advice is to wrap it well with plastic wrap or place it in an airtight container, so it remains creamy and well-protected.
When you want to serve it, just take it out 10–15 minutes before to achieve the perfect consistency: fresh, soft, and delicious!
When you want to serve it, just take it out 10–15 minutes before to achieve the perfect consistency: fresh, soft, and delicious!
When you want to serve it, just take it out 10–15 minutes before to achieve the perfect consistency: fresh, soft, and delicious!
