When summer rolls in and the heat starts to rise, finding the perfect dessert to cool down can feel like a challenge. That’s when I stumbled upon the idea of a Sea Salt & Olive Oil Parfait—an unexpected yet delightful creation that blends the creaminess of extra virgin olive oil with a touch of sea salt. The ombre of layers creates a feast for the eyes, while the crispy filo sheets provide an irresistible crunch. Topping it all off with sweet candied pistachios adds a pop of texture and flavor that will have your guests asking for seconds!
Imagine serving this dessert at your next gathering, where each bite transports you to a sun-drenched terrace overlooking the Mediterranean. Not only does it impress, but it’s surprisingly easy to whip together—making it perfect for both novice cooks and seasoned chefs looking to wow their friends without spending hours in the kitchen. So, grab those ingredients and let’s dive into this refreshing summer treat that beautifully marries luxury and simplicity!
Why is Sea Salt & Olive Oil Parfait irresistible?
Refreshing summer dessert: This parfait perfectly embodies the essence of summer, offering a light, cooling treat that won’t weigh you down.
Unique flavors: The unexpected combination of olive oil and sea salt creates a delightful contrast that excites the palate and keeps guests intrigued.
Textural heaven: With layers of velvety cream and crispy filo, it’s a delicious play on textures that makes every bite so satisfying.
Easy to prepare: You can impress easily with this elegant dessert, even if you’re not a pro in the kitchen—perfect for a quick yet stunning finish to your meal.
Crowd-pleaser: Whether you’re hosting a formal dinner or a casual summer barbecue, this dessert is sure to delight all taste buds and spark conversations.
Discover more delightful ideas in our section on summer desserts.
Sea Salt & Olive Oil Parfait Ingredients
• Dive into the world of flavors with this delightful dessert!
For the Parfait
- Egg yolks – The rich base of this parfait; ensure freshness for optimal flavor.
- Caster sugar – Sweetens the parfait and helps incorporate into egg yolks; granulated sugar works if you don’t have caster on hand, but texture may vary.
- Water – Used for the sugar syrup; no substitutions needed here.
- Extra virgin olive oil – Adds luxurious creaminess; opt for high-quality EVOO to enhance the flavor.
- Sea salt – Balances the sweetness of the parfait; adjust according to your taste.
- Heavy cream – Provides a light, airy structure; consider light cream for a lower fat option, but the texture might change.
- Gelatine leaf – Stabilizes the parfait; feel free to use agar-agar for a vegetarian alternative.
For the Filo Layer
- Filo pastry – Brings a delightful crispiness; puff pastry may work in a pinch but will yield a different texture.
- Unsalted butter – Binds the filo layers and enhances flavor; salted butter can also be used if you prefer.
For the Topping
- Candied pistachios – Offer crunchy sweetness; while other nuts can be used, pistachios provide the ideal flavor and texture combo.
- Extra virgin olive oil (for finishing) – A drizzle on top intensifies flavor; entirely optional based on your preference.
Get ready to create a dessert that dazzles, celebrating every single ingredient in your Sea Salt & Olive Oil Parfait!
How to Make Sea Salt & Olive Oil Parfait
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Prepare gelatine: Soak the gelatine leaf in cold water for about 10 minutes until softened. This will help stabilize your parfait, ensuring it holds its form beautifully.
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Whip cream: In a mixing bowl, whip 240g of heavy cream until it reaches soft peaks. Then, refrigerate it while you prepare the other components to keep it cool and fluffy.
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Make pate bombe: Whisk the egg yolks in a separate bowl until fluffy. Meanwhile, cook the caster sugar and water in a saucepan over medium heat until it reaches 115°C. Carefully pour this syrup into the egg yolks while whisking until the mixture cools down to a silky texture.
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Incorporate oil: Gradually drizzle in the extra virgin olive oil into the yolk mixture, whisking constantly to create a smooth and creamy consistency.
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Add sea salt: Mix in sea salt until the parfait mixture is smooth and fluffy. The salt will enhance the sweetness, creating a delightful balance.
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Combine gelatine: Heat a small portion of cream (about 60ml) until warm, then dissolve the softened gelatine leaf in it. Fold this mixture gently into the yolk blend, followed by the whipped cream to keep it airy.
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Freeze parfait: Pour the entire mixture into a mold, cover it, and freeze until firm, approximately 4-6 hours or overnight for best results.
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Prepare filo sheets: Preheat your oven to 350°F (175°C). Layer the filo pastry sheets with melted unsalted butter and a sprinkle of sugar, then bake until golden brown and crispy. Set aside to cool.
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Make candied pistachios: Toss your pistachios in a saucepan with sugar over medium heat. Stir until the sugar caramelizes and coats the nuts, then allow them to cool and chop into smaller pieces.
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Assemble: To serve, place a generous scoop of your frozen parfait on the crispy filo layer. Drizzle with a bit of olive oil, garnish with candied pistachios, and finish with a light sprinkle of sea salt before enjoying!
Optional: Add a sprig of mint on top for a fresh touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Sea Salt & Olive Oil Parfaits are perfect for meal prep enthusiasts! You can prepare the parfait mixture up to 24 hours in advance and store it in the freezer; just make sure to cover the mold tightly to maintain freshness. For the crispy filo sheets, bake them ahead of time and keep them in an airtight container at room temperature for up to 3 days. When it’s time to serve, simply remove the parfait from the freezer and let it sit at room temperature for about 10-15 minutes to soften slightly before plating it on the crispy filo, garnishing with candied pistachios, and drizzling with olive oil. You’ll achieve just as delicious results with minimal effort!
Expert Tips for Sea Salt & Olive Oil Parfait
Quality Matters: Always choose high-quality extra virgin olive oil for your parfait; it makes all the difference in flavor and texture.
Avoid Overwhipping: When whipping your cream, stop once you reach soft peaks. Overwhipping can lead to a grainy texture in your Sea Salt & Olive Oil Parfait.
Gelatine Handling: Soak your gelatine leaf appropriately to ensure it dissolves easily. Mismanaged gelatine can result in a parfait that doesn’t set well.
Texture Check: Let your parfait sit at room temperature for a few minutes before serving. This enhances its creamy texture and flavor.
Flavor Variation: Don’t hesitate to experiment with different nuts for the topping. While pistachios are ideal, almonds or hazelnuts can add an exciting twist!
How to Store and Freeze Sea Salt & Olive Oil Parfait
Fridge: Store leftover parfait in an airtight container in the fridge for up to 3 days. Allow it to soften slightly at room temperature before serving for an optimal texture.
Freezer: You can freeze the parfait for up to 2 months. Ensure it’s in a tightly sealed container to prevent freezer burn. Defrost overnight in the fridge before serving.
Assembling Tips: If you plan to prep ahead, store the crispy filo separately in a sealed bag at room temperature to maintain its crunch until you’re ready to serve.
Reheating: There’s no need to reheat this dessert; serve it chilled straight from the fridge or briefly at room temperature for a few minutes to regain its creamy consistency.
Sea Salt & Olive Oil Parfait Variations
Feel free to get creative with this delightful parfait and make it your own!
- Nut Swaps: Replace candied pistachios with caramelized almonds or hazelnuts for a different nutty flavor profile. Each nut brings its own character to the dish!
- Citrus Zing: Add lemon or orange zest to the yolk mixture for a refreshing citrus twist. The bright flavor will lift the parfait to new heights.
- Vegan Delight: Use silken tofu in place of egg yolks and almond milk for the cream for a vegan version. Sweeten it well to balance the savory base!
- Spiced Touch: A pinch of cardamom or cinnamon can be mixed into the parfait for a warm spice note that offers an unexpected yet delightful contrast.
- Berry Burst: Swirl in some berry purée, such as raspberry or blueberry, to introduce a vibrant color and fruity tartness to each spoonful.
- Savory Kick: For an adventurous twist, stir in smoked sea salt for a unique smoky flavor that pairs beautifully with the olive oil.
- Chocolate Drizzle: Top with a drizzle of dark chocolate for an indulgent finish. The bitterness of chocolate will wonderfully complement the sweet and salty layers.
- Layered Variations: Alternate layers of the parfait with a layer of fresh fruit for added freshness and a beautiful presentation. Strawberries or peaches would work perfectly!
What to Serve with Sea Salt & Olive Oil Parfait?
Elevate your dessert experience by pairing this unique summer treat with delightful sides that enhance its creamy richness and refreshing flavors.
- Fresh Berries: Bright and juicy, berries add a refreshing tartness that balances the sweetness of the parfait beautifully.
- Dark Chocolate Shavings: Rich and slightly bitter, chocolate shavings offer a decadent contrast and a touch of elegance to your dessert plate.
- Citrus Zest: A sprinkle of lemon or orange zest on top adds a zingy brightness that complements the olive oil’s creaminess and elevates the parfait’s flavors.
- Mint Leaves: Fresh mint brings a burst of refreshing flavors, making each bite feel light and invigorating, especially on warm summer nights.
- Spiced Almond Cake: Its nutty and spiced flavors pair wonderfully with the creamy parfait, creating a delightful play of textures and tastes. Try serving a small slice alongside for a harmonious contrast.
- Herbal Iced Tea: A cold sip of herbal tea, slightly sweetened, rounds out the meal and refreshes the palate between bites, enhancing the overall dining experience.
- Cheesecake Crumbles: Crisp, creamy bits of cheesecake crumbles add a luscious touch that complements the silky parfait, making for a textural delight in each spoonful.
- Grilled Peaches: Soft, warm, and slightly charred, grilled peaches bring a smoky sweetness that pairs surprisingly well with the olive oil, evoking summer flavors.
Each pairing takes your Sea Salt & Olive Oil Parfait to new heights, crafting a complete meal that celebrates textures and flavors in perfect harmony!
Sea Salt & Olive Oil Parfait Recipe FAQs
What kind of olive oil should I use?
Absolutely! Choose high-quality extra virgin olive oil for the best flavor in your Sea Salt & Olive Oil Parfait. Look for oils labeled “first cold press” as they have superior taste and health benefits. Avoid light or blending oils; they won’t give you the luxurious creaminess this dessert needs.
How should I store the parfait?
To keep your leftover parfait fresh, store it in an airtight container in the fridge for up to 3 days. For the best texture, let it sit at room temperature for a few minutes before serving. This little step transforms the experience, making it super creamy!
Can I freeze the parfait?
Yes, you can freeze the Sea Salt & Olive Oil Parfait for up to 2 months! Make sure it’s in a tightly sealed container to prevent freezer burn. When you’re ready to enjoy it again, simply defrost it overnight in the fridge before serving. This will keep the texture just right.
What if my parfait doesn’t set properly?
If the parfait doesn’t set as expected, it could be due to a few reasons. Ensure you’ve soaked the gelatine leaf long enough and that the mixture was adequately cooled before you folded in the whipped cream. If you run into trouble, reheat the mixture gently and add another soaked gelatine leaf to help it stabilize. Just remember to cool it down again before putting it in the freezer!
How do I assemble the parfait to keep the filo crispy?
Assembly is key! To maintain that desirable crunch of the filo layers, store them separately from the parfait. You can place the crispy filo in an airtight container at room temperature. Assemble them just before serving to keep the texture contrast delightful. Your guests will love the freshness!
Are there any nut considerations for allergies?
For sure! If you or your guests have nut allergies, you can omit the candied pistachios altogether. Consider adding fresh berries or a sprinkle of coconut for texture and flavor instead. Just make sure to let everyone know about any allergies to keep it safe!
Decadent Sea Salt & Olive Oil Parfait with Pistachio Crunch
Ingredients
Equipment
Method
- Soak the gelatine leaf in cold water for about 10 minutes until softened.
- In a mixing bowl, whip the heavy cream until it reaches soft peaks. Refrigerate.
- Whisk the egg yolks until fluffy. Cook the caster sugar and water in a saucepan until it reaches 115°C. Pour syrup into yolks while whisking.
- Gradually drizzle in the extra virgin olive oil while whisking until creamy.
- Mix in sea salt until smooth and fluffy.
- Heat a small portion of cream to dissolve softened gelatine leaf. Fold into yolk blend, then mix in whipped cream.
- Pour mixture into a mold, cover, and freeze until firm, about 4-6 hours or overnight.
- Preheat oven to 350°F (175°C). Layer filo sheets with melted butter and bake until golden brown.
- In a saucepan, toss pistachios with sugar over medium heat until caramelized and cool. Chop into smaller pieces.
- To serve, place parfait on filo layer, drizzle with olive oil, garnish with candied pistachios and sprinkle sea salt.