Parfait pintxo Flavours of Northern Africa

Name: Parfait pintxo Flavours of Northern Africa
Ingredients: Rose petals; 1 l Debic Parfait; 10 g Harissa; 20 ml Rose water; Freeze-dried raspberries; 200 ml Raspberry puree

Creamy parfait with raspberry, harissa and rose water, shaped into a pintxo and finished with glaze, freeze-dried raspberries and rose petals.Airy parfait with raspberry purée, subtle warmth of harissa and aromatic rose water. Served as a pintxo and decorated with raspberries and rose petals.

Ingredients

Rose petals

1lDebic Parfait

10gHarissa

20mlRose water

Freeze-dried raspberries

200mlRaspberry puree

Preparation

Place 3 layers of plastic wrap tightly on your work surface and smooth out.
Whip the parfait in the stand mixer on medium speed until it reaches the consistency of whipped cream.
Add the harissa, rose water and raspberry purée and fold into the whipped mixture.
Make a strip of parfait on the foil, roll it up tightly and place in the freezer.
Let it freeze well first.
To get even 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.
Insert a lollipop stick there and freeze the parfait further.
Make sure no plastic wrap is pressed into the ice cream.
Then cut into equal slices and very carefully remove the plastic wrap.
Decorate with glaze (as desired, see basic recipe), freeze-dried raspberries and rose petals.