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Parfait pintxo Flavours of Japan

Airy parfait with fresh yuzu, shaped into a pintxo and finished with a shiny glaze and aromatic yuzu zest.Creamy parfait with fresh citrus from yuzu, neatly shaped into a pintxo on a stick. Finished with glaze and yuzu zest for a refined Japanese twist.

Ingredients

50mlYuzu juice
1lDebic Parfait
10gYuzu zest

Preparation

  1. Lay 3 layers of plastic wrap tightly on your work surface and smooth out.
  2. Whip the parfait in the stand mixer on medium speed until it reaches the consistency of whipped cream.
  3. Add the yuzu juice and fold it into the whipped mixture.
  4. Make a strip of parfait on the foil, roll it up tightly and place in the freezer.
  5. Let it freeze well first.
  6. To get even slices, use a ruler and a marker to make a mark every 2 cm and make an incision in the center of each mark with the tip of a sharp knife.
  7. Insert a lollipop stick there and freeze the parfait further.
  8. Make sure no plastic wrap is pressed into the ice.
  9. Then cut into equal slices and very carefully remove the plastic wrap.
  10. Decorate with glaze (as desired, see basic recipe) and yuzu zest.