Iced Hazelnut Parfait (Souffle)

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Iced Hazelnut Parfait (Souffle)

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Adjust Servings:
10 grams ground hazelnuts
4 Egg Yolks
1/2 fluid ounce Frangelico Italian hazelnut liquer
1/2 fluid ounce dry white wine
50 grams granulated sugar
40 grams hazel nuts whole with skin
150 millilitres heavy cream 35%
  • Serves 8
  • Medium




The iced hazelnut parfait or hazelnut souffle is one of the favorite desserts in our schools restaurants.

As with all ice parfaits or ice soufflés, the trick of getting the ice cream really smooth, light and frothy is in the correct beating of the sabayon. Once the sabayon is well done, the rest is a piece of cake.

How to Make Hazelnut Parfait

  1. Place the hazelnuts on a tray and crush them into small pieces with a rolling pin.
  2. Place in the oven or under a broiler and toast them well. Ensure that you mix them up once or twice during the process so all surfaces are well toasted. Set aside to cool.
  3. Whip the cream stiff and place in the fridge. In a bowl, combine the ground hazelnuts white wine, the Frangelico hazelnut liqueur, egg yolks and sugar. Mix them well.
  4. Beat over steam until the mixture thickens just like a sabayon. This is a fairly long and tedious process, but it is essential for the outcome of the light and frothy ice parfait. The beaten mixture will be of correct consistency when you can form an eight (8) with the whisk and the sabayon dripping of it will remain in place for a few moments before blending back into the mixture.
  5. Remove the bowl form the steam and place over and ice bath. Continue to beat until the mixture is completely cold.
  6. Gently fold in the whipped cream and add the toasted hazelnuts to the mixture.
  7. Fill into any suitable, parchment paper line mold and freeze immediately. You may choose to use individual small ramequins or coffee cups. Alternatively you can use a rectangular cake mold that may be suitable for cutting slices when serving.
  8. Before the actual serving, un-mold the parfait and let in “defrost” for approximately 3-5 minutes in room temperature, then dress it on to the plate and serve with either chocolate, caramel, coffee sauce or a fruit coulis to your likening.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986. What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990. For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world - Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with. Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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