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SORAT Hotels
Cherry parfait

Cherry parfait

Parduin restaurant Brandenburg

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Servings4 people
Skill levelAdvanced

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Parfaits are creamy frozen desserts, and as they require no stirring while freezing and have a close-textured icy sweetness. You can cut parfaits into slices or into timbale molds.


  • 80 grams cherries
  • 4 free-range eggs
  • 1 vanilla pod
  • 3 tablespoons Amaretto liqueur
  • 1 cup heavy cream
  • 50 grams dark couverture
  • 30 grams white couverture
  • 200 grams honeydew melon
  • 200 grams water melon
  • 1 tablespoon Grand Marnier liqueur
  • 1 teaspoon icing sugar
  • 1 tablespoon white sugar
  • 4 fresh mint sprigs


  • Wash the pitted cherries and puree them well.
  • Slice down the center of the vanilla pod until you reach the end scraping the vanilla seeds.
  • Whisk eggs, sugar, vanilla seeds, dash of Amaretto over a warm bain marie until its volume has doubled. Then stirring for cooling over a cold bain marie.
  • Whip the cream and fold in carefully. Then, add the cherry puree.
  • Then fill it into timbale molds and put them in the freezer for at least eight hours.
  • For the fruit cocktail: Cut mint. Puree peeled and seeded melons with Grand Marnier, mint and icing sugar.
  • Fill up glasses with the cocktail and garnish with mint leaves.
  • Turn parfaits out of the mould 15 - 20 minutes before serving.
  • Melt the dark couverture over a warm bain marie and cover the parfait.
  • Melt the white couverture over a warm bain marie and cover the parfait for leaving a pattern.
  • Serve the parfait and the cocktail immediately.

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