Christmassy pumpernickel pistachio parfait


Serves 6
Difficulty level: Difficult
Preparation time: 1h + 12h cooling
(not including citrus fruit)

Restaurant Gunnar’s chef Magnus Lindroos built from Rosten’s pumpernickels an inventive ice-cream dessert which still keeps the traditional concept of a pumpernickel but takes this delicacy to quite new spheres at the same time.


100 g sugar
2 eggs
½ dl water
50 g sugar
2 dl cream
50 g crushed pistachio
110 g Rosten’s pumpernickel
40 g melted butter

Christmassy caramel sauce

150 g sugar
2 dl water
1 cinnamon stick
2 star anises
5 whole cloves

First, melt the 100 grams of sugar in a pan and let them become golden brown. Spread the mass on a silicone mat or on baking paper and let it cool. Crush the caramel into a blender and grind it to a coarse powder.

Whip the eggs into a foam and bring the water and the sugar to the boil to make them a syrup. Add the syrup in a thin stream into the whipped eggs by whipping all the time and keep on whipping till the foam has cooled and is stable and fluffy. Whip the cream and add the crushed caramel and the pistachios. Mix the cream and the egg foam.

Grate the red glazing of the pumpernickels into powder with a fine blade grater. Mince the biscuit with a hand blender and add the butter. Mix them into a dough. Put film into six moulds of abt. 8 cm and cover then the bottom with dough. Pour the cream egg mixture on them and freeze them covered with film preferably overnight.

Melt the sugar in a hot saucepan stirring it with a wooden spoon. When it turns golden brown, add 2 dl water with care because the sugar is very hot. Add the cinnamon stick and the anises and continue cooking for 5-10 minutes more. Cool and let it rest overnight. Strain it before serving.

Take the parfaits out of the moulds, remove the film and cut the parfaits in two. Sift pumpernickel powder on them and serve immediately with caramel sauce.

See other recipes created for Leipomo Rosten

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