I cobbled together this dessert recipe one winter evening, with a box of Catalan panellets on the worktop and some pears that clearly demanded a more exciting fate than "just being eaten".
Panellets, with their almond flavor and pronounced sugar content, are perfect for replacing biscuits, praline or meringue.
Here, I transform them into crispy (and slightly caramelized) shards to add texture to a quick parfait-style ice cream.
The key to success is the contrast: creamy coldness + crispy-on-the-outside, melt-in-your-mouth panellets + warm or cold pear (whichever you prefer) + a touch of rosemary for fragrance without overpowering. And finally, a drizzle of dark chocolate: not for decoration, but to provide the bitterness that balances the sweetness of the panellets.
Technically, it's "average" because it involves a quick custard (nothing complicated) and whipped cream that needs to be carefully folded in to retain air. No ice cream maker is needed: the parfait freezes well, and you can prepare it in advance.
You can also make the recipe your own: replace the rosemary with lemon thyme, add orange zest to the cream, or slip a few pieces of panellets into the center as a surprise. But keep the core idea in mind: the panellets are the stars!
Frozen parfait with panellets, pear & rosemary
4
parts30
minutes40
minutes300
kcal1
hour10
minutesA winter dessert recipe in the style of a frozen parfait, where Catalan panellets become an almond crisp at the heart of a chilled cream. Poached pear, rosemary, and dark chocolate provide a clean and fragrant finish.
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Ingredients
220g ideally with pine nuts or almonds)
3 pears (approx. 450g net)
2 sprigs of rosemary
250 ml of water
20 g of sugar
1 lemon (finely grated zest + 1 tbsp juice)
3 egg yolks (approx. 60g)
250 ml of whole milk
200 ml of very cold, full-fat liquid cream (30% fat).
1 pinch of salt
80g of dark chocolate (70%)
Preparation steps
- Prepare the poached pears: peel the pears, quarter them, and remove the cores. In a saucepan, pour the water, add the sugar, lemon juice, zest, and a sprig of rosemary. Bring to a simmer, add the pears, and poach for 10 to 12 minutes at a gentle simmer (they should be tender but still hold their shape). Drain and let cool. Reserve the syrup.
- To make the crispy panellets: cut 140g of panellets into small cubes (8–10 mm). In a non-stick pan, brown them for 4 to 6 minutes over medium heat, stirring frequently. The goal: a slightly caramelized surface and a still soft center. Spread them out on a plate to stop the cooking and let them cool.
- Make a quick crème anglaise: In a bowl, whisk the egg yolks with a pinch of salt. Heat the milk until it just begins to simmer. Gradually pour the hot milk over the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring continuously, until it coats the back of a spoon (approximately 82–84°C, or when the custard coats the back of a spoon).
- Infuse and chill: Off the heat, add the remaining sprig of rosemary to the sauce and cook for 3 minutes (no longer, or it will become resinous), then remove it. Cool quickly by placing the saucepan in a bowl of cold water, then refrigerate for 10 minutes.
- Make the whipped cream: whip the very cold cream into soft peaks (not butter, we want it to be light and fluffy). Gently fold it into the cooled custard, using a spatula.
- To assemble the parfait: in 4 small glasses (or a small lined loaf tin), place a little cream, add diced pan-fried panellets, then pears. Repeat with another layer. Finish with cream. Cover with plastic wrap, pressing it directly onto the surface, and freeze for at least 2 hours (or 45 minutes in the freezer if you're in a hurry, for a more "semifreddo" texture).
- Make the chocolate: melt the chocolate gently (microwave in 20-second intervals or double boiler). Thin it with 1 to 2 tablespoons of the reserved poaching syrup to obtain a glossy finish.
- To serve: Remove the verrines from the refrigerator 5 to 8 minutes beforehand. Add the remaining panellets (80g), chopped into small pieces, on top, then drizzle with chocolate. A tiny sprig of rosemary (or a little lemon zest) and it's ready.
📊 Nutritional Information
1 serving (approx. 250g)
| Nutrient | Value |
|---|---|
| Calories | 781 kcal |
| Proteins | 13g |
| Carbohydrates | 85g |
| including sugars | 60g |
| Lipids | 45g |
| including saturated fatty acids | 22g |
| Fibers | 9g |
| Sodium | 175mg |
| Vitamins | |
| Vitamin A | 25% AJR |
| Vitamin B2 | 22% AJR |
| Vitamin C | 15% AJR |
| Minerals | |
| Calcium | 18% AJR |
| Magnesium | 22% AJR |
| Iron | 18% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Easy organization: poach pears + whipped cream the day before, assemble on the day. Leftover poaching syrup can be kept for 4 days in the fridge and flavors yogurt or tea.
💡 Chef's Tips
Rosemary can quickly become overpowering: infuse briefly (3 minutes) and taste. For a parfait that scoops like ice cream, let it sit at room temperature for 10 minutes before serving. If your panellets are very dry, reduce the pan-frying time to 2–3 minutes, just to brown them.
🔄 Variations
- Alcohol-free but more "confectionery-like": add 1 tbsp of honey to the custard and a pinch of cinnamon to the poaching.
- Citrus version: replace the pear with orange supremes in the recipe, and infuse the custard with orange zest + vanilla (keeping the panellets in the center).
