Pumpkin Parfait with Brittle

    55 min

    This is a highly decadent dessert, which is perfect for special occasions such as Christmas or the New Year. You need to plan to make this ahead of time, as the dessert needs to chill for at least 4 hours.

    1 person made this

    Serves: 6 

    • Parfait
    • 400ml whipping cream, divided
    • 150g caster sugar
    • 5 egg yolks
    • 350g pumpkin puree
    • 2 tablespoons dark rum
    • 1 teaspoon vanilla extract
    • 3/4 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 tablespoon ground nutmeg
    • 1/4 teaspoon ground allspice
    • 1 pinch salt
    • Brittle Filling
    • vegetable oil
    • 115g walnuts
    • 100g ready-made brittle, chopped
    • 4 teaspoons dark brown soft sugar
    • 1 pinch salt
    • 1 tablespoon melted butter

    Prep:30min  ›  Cook:20min  ›  Extra time:5min chilling  ›  Ready in:55min 

    1. For the parfait: Heat 150ml whipping cream, sugar and egg yolks in a double boiler for about 10 minutes, stirring constantly until a thick cream forms. Do NOT boil.
    2. Transfer cream into a bowl and mix in rum, spices and salt. Chill for 45 minutes.
    3. Meanwhile, make the brittle. Preheat oven to 180 C / Gas 4. Line baking tray with a well greased sheet of foil.
    4. Mix walnuts, brittle, brown sugar, salt and butter and spread in a thin layer onto prepared baking tray. Bake for 15 minutes. Allow to cool, then chop up.
    5. Beat the remaining cream and fold into cooled pumpkin cream. Chill for at least 4 hours.
    6. Line a shallow large bowl with cling film and add 1/3 of the pumpkin cream. Sprinkle with 1/3 of the brittle. Repeat twice. Cover tightly with foil and chill overnight. Remove from fridge 30 minutes before serving out and gently turn upside down.

    Pumpkin puree

    Can be purchased online or you can make your own using this recipe.

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