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Parfait pintxo Flavours of Canada

Creamy parfait with blueberries, shaped into a pintxo and finished with glaze and a light topping of grated coconut.Airy parfait with gently stewed blueberries, neatly shaped into a pintxo on a stick. Finished with glaze and grated coconut for a subtle tropical accent.

Ingredients

100gSugar water (1:1)
1lDebic Parfait
200gBlueberries
Grated coconut

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. Heat the sugar water to boiling point and add the blueberries.
  4. Cool down, add, and fold into the whipped mixture.
  5. Make a strip of parfait on the foil, roll it up tightly, and place in the freezer.
  6. Let it freeze well first.
  7. To get even slices, use a ruler and a marker to make a mark every 2 cm and make an incision in the middle of the marks with the tip of a sharp knife.
  8. Insert a lollipop stick there and freeze the parfait further.
  9. Make sure no plastic wrap is pressed into the ice.
  10. Then cut into equal slices and very carefully remove the plastic wrap.
  11. Decorate with glaze (of your choice, see base recipe) and ground coconut.