Friday, February 01, 2008

Punsch Parfait


Friday! And time for a luxurious dessert, don't you think? Here's the one I served for New Year's Eve (hence the sparklers)! You do need Swedish punsch which is "a traditional liqueur in Sweden and to a lesser extent some other Nordic countries produced from arrack, neutral spirits, sugar, water, and various flavorings. Arrack, originally a strong Indian liquor, was imported from Java and became the base ingredient for making punsch."

If you don't have this, substitute other sweet spirits that you might like - perhaps Malibu, Amaretto or Frangelico? In addition to punsch, this ice cream (a parfait is much like a semifreddo - an ice cream that doesn't need stirring.

Punsch goes very well with strawberries, so I made a simple warm strawberry coulis to serve with this - just heat strawberries with a few spoonfuls of punsch and if they need it, a little bit of sugar. Mash lightly, and that's it.

Punsch Parfait
Serves 6

3 egg yolks
100 ml sugar
300 ml double cream (35-40% fat)
3-4 tbsp punsch
100 g chocolate, chopped (mix dark and milk if you want to, I did and it was great.)

Beat egg yolks and sugar until it's very very thick and light in color. Add the punsch. Beat the cream until thickened and carefully fold it into the eggs. Add the chocolate. Pour into a mold (grease it if it's not non-stick) and place it in the freeze for at least four hours but preferrably over night. Remove a few minutes before serving and let it soften a little bit. Especially if you want to add sparklers!

Recipe in Swedish:


Cinnamonda said...

This parfait sounds, well, perfect or as the French say parfait!:) I guess, I could find some punch here, but I like the idea of making this with amaretto. I shall keep this recipe in mind.

denzylle said...

I'm in London and Arak is available to buy in Lebanese and other Middle Eastern food shops. It's aniseed flavored, so a good substitute would be Sambuca.

Anne said...

Punsch tastes nothing like Sambuca though. Even though it's Arak-based, I think they're quite different. I've never tried straight Arak though. :)

Jeanne said...

What a simple and clever idea! The Frangelico option really appeals...

Joe Horn said...

Hi Anne, as always, great post, great work. I just did a summer fruit with cream parfait with simple syrup. If you have the time come by and take a look. I made a quick cream with whipping cream, sour cream and honey.

Thanks so much and thanks for the great ideas all the time!


Anonymous said...

Swedish punsch does not use the Middle-Eastern arak, which is anise-flavored. It uses Indonesian Batavia Arrack, which is a rum-like spirit made from sugar cane and brown rice.

Ludde said...

vilket spännande recept! jag älskar punsch och åarfait så det här måste jag prova! tack så mycket!