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Parfait pintxo Flavours of the Middle East

Creamy parfait with spiced infusion and caramel made from condensed milk, shaped into a pintxo and finished with caramel and salt flakes.Airy parfait with warm spices such as cinnamon, cardamom and clove, enriched with caramel from condensed milk. Served as a pintxo and finished with caramel and salt flakes for a sweet-salty balance.

Ingredients

200mlWhole milk
200gCondensed milk
1lDebic Parfait
10gSpice mix
5gSalt flakes

Preparation

  1. Place 3 layers of plastic shrink wrap tightly on your workbench and smooth them out.
  2. Whip the parfait in the planetary mixer at medium speed until it reaches the consistency of whipped cream.
  3. Heat the spices (ground cinnamon, cardamom, clove, star anise) in a dry pan to 70°C and add the milk.
  4. Cover with plastic wrap and let infuse. Cool down.
  5. Boil the cans of condensed milk for at least 3 hours in plenty of boiling water.
  6. Cool down and open the cans.
  7. Add the caramel and the spice infusion and fold into the whipped mixture.
  8. Make a strip of the parfait on the foil, roll it up tightly and place in the freezer.
  9. Let it freeze well first.
  10. 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.
  11. Insert a lollipop stick and continue freezing the parfait.
  12. Make sure that no plastic wrap is pressed into the ice cream.
  13. Then cut into equal slices and remove the plastic wrap very carefully.
  14. Decorate with caramel, spices and salt flakes.