Walnut Parfait

How to prepare walnut parfait

1. Place the egg, egg yolks, sugar, rum, and lemon juice in a bowl over steam. Beat with a whisk (by hand, or you can use a mixer with a whisk attachment), slowly at first, then constantly when it starts to gain volume, until you get a cream that flows in thick waves from the whisk, like lava (takes about 20 minutes). You can do this step in a Thermomix with the butterfly attachment, at 80°C, speed 3, for 6 minutes.
2. Transfer the cream to a large bowl and let it cool (at least 10 minutes; it should not feel warm when you touch it; if you're in a hurry, you can place the bowl in very cold water and stir until the cream cools).
3. While the cream is cooling, add the ground walnuts. Stir gently so the cream doesn't deflate.
   
4. Whip the cream until it holds peaks, then add it to the mixture in 3 batches, folding gently with the whisk.
6. Place 3 pastry rings (I used 8 cm diameter; you can use other sizes) on a tray. I wrapped the base of each ring in plastic wrap. Divide the cream among the rings.
   * If making a larger quantity, you can put it in a loaf pan lined with plastic wrap and slice when serving
7. Place the tray with the rings in the freezer for at least 4 hours. After 4-5 hours the parfait will be perfect.
   Serving: place a pastry ring in the center of a plate (remove the plastic wrap first). With a hair dryer, quickly heat the ring all around. Gently lift the ring off the parfait. Since one portion from a ring is quite large, I cut each piece in two and placed them on the plate cut-side down, as shown in the main photo (this gave me 6 suitable portions). It's delicious with plum sauce or plum linzer.
   

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