This recipe is from my daughter-in-law Shoshi, who’s an incredible cook. She offered to bring dessert one Shabbos, and it was a huge hit with everyone. It’s simple to put together and presents elegantly. Full of flavor and crunch. The sauce adds that perfect finishing touch.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Beat egg whites with 1/2 cup sugar until stiff. Set aside. Beat yolks with parve whipping cream until thick and creamy. Fold the two mixtures together.
Divide the ice cream into three bowls. Gently stir grated chocolate into the first bowl. Stir candied pecans, green food coloring, and pistachio extract into the second bowl. Stir peanut butter or nougat powder into the third bowl.
Prepare two long, narrow loaf pans. Spread half the grated chocolate mixture on the bottom of each pan. Freeze for about 10– 15 minutes and refrigerate the other two bowls
Next pour the pistachio layer into the pans and allow to freeze, then add the peanut or nougat layer. Sprinkle the peanut or hazelnut crunch on top of the last layer before freezing. (Use peanut crunch if you used peanut butter, hazelnut crunch if you used nougat powder.)
To serve, drizzle the berry syrup in a zigzag fashion on a glass plate. Place a slice of ice cream on top. Sprinkle extra peanut or hazelnut crunch on plate if desired.
This can be made in individual parfait cups. Measure how many tablespoons of liquid fit in each cup, then divide that amount by three. That will tell you exactly how much of each flavor to put into each cup and your ice cream layers will be even. Depending on the size of your parfait cup, you’ll have approximately 14 individual portions.
You can use crushed chocolate sandwich cookies instead of the grated chocolate. Feel free to adapt flavors to your family’s tastes. For example, the first layer can be made with vanilla sugar and coconut flavoring. Be creative!
Food and Prop Styling by Renee Muller
Photography by Moishe Wulliger