Skill level

Average: 2.8 (10 votes)


Roasted cashew purée 

  • 200 g raw cashews 
  • 500 ml (2 cups) milk 

Cashew parfait

  • 400 g thickened cream 
  • 250 g roasted cashew purée  
  • 250 g caster sugar
  • 50 g liquid glucose
  • 50 ml water
  • 8 egg yolks (from 65 g eggs)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time 2 hours

To make the roasted cashew purée, preheat the oven to 170°C. Place the cashews on a baking tray and roast for 10–12 minutes or until golden. Transfer the cashews and milk to a medium saucepan and bring to a simmer. Cook for 12–15 minutes or until the cashews are softened. Transfer mixture to a blender and blend until as smooth as possible, with a thick, peanut butter–like consistency. If the mixture is too thick, add some extra milk to help the blades turn. Allow to cool to room temperature.

To make the cashew parfait, line a 30 cm x 20 cm baking tray with baking paper. Combine 75 ml of the cream and the cashew purée in a bowl and mix well to loosen the purée. Stir the sugar, glucose and water in a saucepan over low heat until the sugar dissolves. Increase heat to high and bring to the boil. Cook until the syrup reaches 115°C–118°C on a sugar thermometer. Meanwhile, in a stand mixer on high speed, whisk the egg yolks for 3-4 minutes or until pale and doubled in size. Reduce the speed to low and slowly pour the hot sugar syrup down the side of the bowl, being careful to avoid the beaters. Once all the syrup has been added, increase the speed to high and continue to whisk for 10–12 minutes or until completely cool. Fold the cooled egg mixture through the cashew purée. Beat the remaining cream to stiff peaks and fold through the egg and cashew mixture. Pour into prepared tray, so parfait is 3–4 cm thick. Freeze for 2–3 hours or until solid. Use a 7–8 cm cookie cutter to cut out rounds. Keep frozen until required.


Use the parfait in Shane Delia's frozen cashew baklava.