June 28, 2011

Green Walnut Parfait with Engadine Nut Tart and Whipped Plum Jelly

Lately there is so much to do, that I can hardly catch up with everything. Not that I do not have enough time to spend in the kitchen, but there is also much too little time for blogging. Besides in this hot weather I hardly cook anything, as we live on eating chilled fruits, like cherries and other berries. On the other side, I have a couple of baking orders and usually, when I am done with one the next one is already on its way.

Do not get me wrong, I am not complaining, I love to be busy with baking, it is so much fun and it is so great to hear the feedback from the clients. Last time I baked that famous Swiss nut tart, and as I had some leftover pastry and filling I baked one for us also. Though it is not quite a summer dessert, therefore I decided to prepare something that makes the whole dessert a little bit lighter. Tough, I am not sure if a parfait can be called light. Anyway, some time ago I prepared green walnut syrup and I used this for the parfait.
Simply, half the green nuts and pour enough honey over it and let it stand for a day. I've found this great idea in a very special Hungarian blog.

Surprisingly, my favourite farmer has already some ripe pruns right from their garden. Of course I had to buy some. I think walnuts and prunes are great together and because I felt like experimenting I decided to try the whipped jelly. I cooked a simply syrup with the skin of the prunes and then added some gelatine and then whisked it until it turned to be foamy. The whipped plum jelly brought a beautiful brightness onto the plate together with an exciting consistency.


Rosa's Yummy Yums said...

Plums and Engadiner Nut Tart are two of my favorite things¨A great dessert.



Alina---Explora Cuisine said...

Great flavour combination, I would love some of the plum jelly, looks delicious!

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