Advocaat parfait with hot raspberries

Name: Advocaat parfait with hot raspberries
Cook time: 40 min
Total time: 40 min
Yield: 11
Ingredients: 100 g Milk chocolate; 30 g Meringue; 4 Eggs (size M); 7-10 Tbsp pith of 1 scraped vanilla pod; 200 g Sugar; 100 ml Egg liqueur; 250 g Whipped cream; 1 kg frozen raspberries; 1/2 l Cherry nectar; 7-10 Tbsp advocaat, mint and icing sugar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 11

100 g Milk chocolate
30 g Meringue
4 Eggs (size M)
7-10 Tbsp pith of 1 scraped vanilla pod
200 g Sugar
100 ml Egg liqueur
250 g Whipped cream
1 kg frozen raspberries
1/2 l Cherry nectar
7-10 Tbsp advocaat, mint and icing sugar

Directions

1
Roughly chop the chocolate and meringue. Separate eggs. Beat the egg yolks, vanilla pulp and 50 g sugar with the whisk of the hand mixer for about 10 minutes until very creamy. Slowly add the egg liqueur. Beat the egg whites until stiff, while pouring in 50 g sugar. Whip cream until stiff. Fold meringue, chocolate, beaten egg white and cream into the egg yolk mixture.
2
Pour into a plastic box mould (1.7 l capacity; 25 cm length) and freeze overnight. Bring 500 g raspberries, 100 g sugar and cherry nectar to the boil, puree and strain. Add the rest of the raspberries and bring to the boil repeatedly. Approx. 10 minutes before serving, remove parfait from the mould and cut into slices. Let the parfait thaw and serve with the hot raspberries. Decorate as desired with advocaat, mint leaves and icing sugar
3
Waiting time approx. 12 hours