Gianduja Frozen Parfait with Hazelnut Whipped Panna Cotta, Feuilletine, Mandarin and Bailey’s Ice Cream

Name: Gianduja Frozen Parfait with Hazelnut Whipped Panna Cotta, Feuilletine, Mandarin and Bailey’s Ice Cream
Ingredients: 8 large eggs; 378 g (13⅓ ounces) Gianduja chocolate, melted; 280 g (2 cups) hazelnuts; 980 g (4 cups) heavy cream; 56 g (¼ cup) hazelnut paste; 4½ silver gelatin sheets (or 9 g powdered gelatin, as directed on package); 4½ silver gelatin sheets (or 9 g powdered gelatin, as directed on package); 224 g (1 cup) praline paste (50% almond, 50% hazelnut); 224 g (1 cup) praline paste (50% almond, 50% hazelnut); 224 g (1 cup) praline paste (50% almond, 50% hazelnut); 224 g (7.9 ounces) dark chocolate, chopped; 14 g (1 Tbsp) unsalted butter, softened; 224 g (8 ounces) feuilletine; 1036 g (4¼ cups) whole milk; 280 g (1 cup and 1½ Tbsp) egg yolks; 252 g (1 cup and 2 Tbsp) granulated sugar; 5 g (1 tsp) ice cream stabilizer; 336 g (1⅓ cups) Bailey’s Irish Cream

Preparation info

Yields
12-15
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Gianduja Frozen Parfait

8 large eggs
112 g (½ cup) granulated sugar

Method

Gianduja Frozen Parfait

Whisk the eggs and sugar over a double boiler and cook, whisking constantly, until eggs are just warm, about 2 minutes. Transfer to the bowl of a stand mixer fitted with a whisk attachment and whip until pale in color and tripled in volume, about 7 minutes. Add chocolate and mix to combine. Cool before gently folding in the whipped c