Tamarind Parfait

Name: Tamarind Parfait
Yield: 5½ cups (1 L 320 ml)
Ingredients: 2 cups (480 ml) heavy cream; ½ cup (120 ml) or 6 ounces (170 g) light corn syrup; 4 ounces (115 g) granulated sugar; 8 egg yolks (⅔ cup/160 ml); 1¼ cups (300 ml) hot water; 14 ounces (400 g) fresh tamarind pods or 5 ounces (140 g) tamarind paste (see Note); 14 ounces (400 g) fresh tamarind pods or 5 ounces (140 g) tamarind paste (see Note)

Preparation info

5½
cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

14 ounces (400 g) fresh tamarind pods or 5 ounces (140

Dessert
Gluten-free
Vegetarian

Method

Peel the tamarind pods; remove the seeds and stringy membranes from the flesh and discard. Cut the flesh into chunks and place in a bowl. Cover with the hot water and leave to soak for a few hours or, if possible, overnight.
Transfer the mixture to a saucepan and cook over low heat until it reaches a fairly thick consistency, approximately 10 minutes. Press as