Icone panier

Iced blackcurrant parfait

Recipe made from Crème de Cassis de Dijon Briottet.


Briottet - Cassis
Crème de Cassis de Dijon Briottet
75 g
  • Egg yolks
  • Sugar
    285 g
  • Single cream
    185 g
  • Creamed butter
    50 g
  • Nectar de Bourgogne Blackcurrant juice
    60 g
  • Flour
    30 g


Iced blackcurrant parfait : 
Make a syrup with the 65 g sugar and a little water.
Cook at 115°C and pour over the egg yolks.
Beat until you obtain a ribbon. Add the Crème de Cassis de Dijon.
Beat the single cream until it becomes frothy.
Mix the pâte à bombe and the whipped cream.
Fill the rhodoïd tubes. Push firmly down and place in the freezer.

Biscuit twists : 
Mix 50 g creamed butter, 125g of sugar, 30g of flour, 60g de nectar de Bourgogne. Cook on a silpat at 200°C until light brown.
Allow to cool and roll round a tube with a diameter of 6cm.