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Parfait pintxo Flavours of Belgium

Creamy parfait with crunchy Bastogne cookie, shaped into a pintxo and finished with caramel sauce and Bastogne cookie crumble.Airy parfait with pieces of Bastogne cookie for a spicy crunch, served as a pintxo on a stick and finished with caramel sauce and cookie crumble.

Ingredients

Bastogne cookies
1lDebic Parfait
Caramel sauce
100gMycryo

Preparation

  1. Place 3 layers of plastic wrap tightly on your work surface and smooth out.
  2. Whip the parfait in the stand mixer at medium speed until it reaches the consistency of whipped cream.
  3. Chop the Bastogne cookies finely.
  4. Melt the mycryo and coat the Bastogne cookies in it.
  5. Cool down and add to the whipped mixture, folding it in.
  6. Make a strip of parfait on the foil, roll it up tightly and place in the freezer.
  7. Let it freeze well first.
  8. To get equal slices, use a ruler and a marker to make a mark every 2 cm and make an incision exactly in the middle of the marks with the tip of a sharp knife.
  9. Insert a lollipop stick there and freeze the parfait further.
  10. Make sure no plastic wrap is pressed into the ice.