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Fantastic Pistachio Parfait


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Fantastic Pistachio Parfait


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Fantastic Pistachio Parfait

These perfectly-portioned desserts cap off any meal in grand style—and they’re easy and quick to prepare! This parfait is great in any form. If you dont have individual molds, you can pour the parfait into an 8-inch square pan and cut into cubes when it freezes. Or—freeze it in any large pretty silicone mold.


  • Ready Time : 0 min


15 parfaits



    • 4 ounces unsalted, toasted pistachio nuts
    • 1½ cups water
    • ¼ cup soy milk or coffee whitener
    • 6 egg yolks
    • 1 cup sugar
    • 2 (8-ounce) containers Rich’s Whip


    Parfait: Let pistachio nuts simmer in water for half an hour. Drain water and grind pistachios, together with soy milk, in a food processor until a thick, smooth paste is formed. Beat egg yolks with sugar for about 7 minutes until pale and frothy. Beat RichWhip until stiff. Alternately, add the yolk mixture and pistachio paste to the Rich’s Whip. Pour into individual silicone molds of your choice. Freeze for 6 hours and remove from molds.

    About Efrat Libfroind


    Efrat Libfroind, highly acclaimed pastry chef and graduate of elite international cooking schools, is a sought-after lecturer in Israel and abroad whose recipes appear regularly in Binah magazine and the English-language Hamodia. She speaks on a wide range of culinary themes, from food technology to gourmet cuisine. Her creations are renowned for their intricate, award-winning designs. For more about Efrat, visit her website.

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