Vanilla, apricot & verbena parfait

5/27/24, 8:30 AM

For this easy-to-make-at-home frozen dessert, the chef adds apricot quarters and coulis, and verbena jelly. Perfect for summer!

This recipe byAdrien Pinot, chef at Bordeaux restaurant 585, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 10
Preparation time: 30 min
Rest : 30 min
Cooking time: 20 min

Ingredients for thevanilla, apricot & verbena parfait

For the vanilla parfait

27 cl milk
70 g sugar
4 egg yolks
7 g liquid vanilla
2.5 gelatine leaves
25 cl cream

For the apricot coulis

250 g apricot coulis

For the verbena jelly

20 g sugar
6 verbena leaves
1 gelatine leaf

For the garnish

5 apricots
1 lime (zest )

Steps for thevanilla, apricot & verbena parfait

To make the vanilla parfait: soak the gelatine leaves in cold water to soften them. Whip the cream until cold. Bring the milk and vanilla to the boil, then add the drained and softened gelatine leaves. Beat the sugar and egg yolks, then stir in the warmed milk and gelatine. Then add the whipped cream. Remove and chill the parfait.
Prepare the apricot coulis: heat the apricot coulis gently for 15 min, then blend to obtain a smooth texture.
Make the verbena jelly: boil 10 cl water mixed with 20 g sugar. Add the chopped verbena leaves and gelatin. Strain the mixture and chill until the gelatine has set. Whip to form a jelly.
To serve: place a tablespoon of apricot coulis at the bottom of the plate, cut out a rectangle of vanilla parfait and place half an apricot sliced with a few lime zests on top. To finish, scatter a few dots of verbena jelly.

Forfurther information:

585, 7 rue Paulin, 33000 Bordeaux
13/20 in the Livre des 109
Read Gault&Millau's review of 585

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