- Why did the parfait get icy?
- You probably didn't whip the foam stiff enough, or used too many watery ingredients (e.g. thin puree). Air bubbles and fat prevent large ice crystals forming.
- How long does it keep?
- In the freezer, well sealed, it keeps its flavour perfectly for 2-3 weeks.
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Cinnamon and Oat Bundt Cake
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Nutella & mascarpone layer cake
Cinnamon sugar pretzels
Rum & raisin cannoli
Oreo Macarons
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Khao soi (Northern Thai curry noodle soup)
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Pumpkin and cinnamon parfait
Parfait comes from the French word 'parfait' (perfect), and this version truly earns its name. Unlike ice cream which needs churning while freezing, the secret to parfait is an aerated base (egg foam and whipped cream) which prevents the mass freezing into a solid block of ice. The earthy sweetness of pumpkin and the warmth of cinnamon meet the silkiness of cream in this frozen dessert.
Ingredients
500
ml
Double cream (or Whipping cream, cold)
200
g
Pumpkin puree (thick)
100
g
Brown sugar
4
pcs
Egg yolks
1
tsp
Ground cinnamon
1
sachet
Vanilla sugar
Shopping List (0)
Equipment Needed
- Saucepan and bowl for bain-marie
- Hand mixer
- Loaf tin or freezable container
- Cling film
Allergen Information
Milk
Eggs
Instructions
1
✓
If using fresh pumpkin: bake until soft, blend, and let cool completely. Mix the cold puree with the cinnamon.
Tip: Hot puree would melt the whipped cream and scramble the eggs, so temperature control is critical.
2
✓
Over a bain-marie (water bath), whisk the egg yolks with the brown sugar and vanilla sugar continuously until the sugar melts, the mixture warms up and becomes a thick, pale cream.
Tip: This method pasteurises the eggs (heat treatment) while the sugar stabilises the proteins, so it doesn't turn into scrambled eggs.
3
✓
Remove the egg mixture from the steam and cool to room temperature, stirring occasionally.
Tip: If left hot, the eggs might continue cooking from their own heat, and the cream could form a skin.
4
✓
Mix the cooled, spiced pumpkin puree into the egg base.
Tip: Homogenisation is important so there are no frozen chunks of puree in the finished dessert.
5
✓
Whip the cold cream into soft peaks. It doesn't need to be 'rock hard', just enough to hold on the whisk.
Tip: The tiny air bubbles in whipped cream insulate water molecules from each other, preventing hard freezing.
6
✓
Fold the whipped cream gently, in several batches, into the pumpkin base. Use large movements so as not to break the foam.
Tip: The 'folding' technique preserves the precious air you whipped into it.
7
✓
Line a mould with cling film, pour in the mixture, and freeze for at least 4 hours.
Tip: The film helps to lift the dessert out of the mould neatly later.
8
✓
Transfer to the fridge 10-15 minutes before serving, then turn out, slice, and dust with cinnamon.
Tip: Parfait is best when slightly thawed (tempered), allowing the flavours and creamy texture to shine.
Recipe FAQ
Ingredients
- 500 ml Double cream (or Whipping cream, cold)
- 200 g Pumpkin puree (thick)
- 100 g Brown sugar
- 4 pcs Egg yolks
- 1 tsp Ground cinnamon
- 1 sachet Vanilla sugar