Advocaat parfait with raspberries (clinker for festive Easter brunch recipe no. 40468)

Name: Advocaat parfait with raspberries (clinker for festive Easter brunch recipe no. 40468)
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 5 Eggs (size M); 90 g Sugar; 2 packages Vanillin sugar; 125 ml Egg liqueur; 350 g Whipped cream; 300 g frozen raspberries; 5 TABLESPOONS Lemon juice; 7-10 Tbsp Lemon balm

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

5 Eggs (size M)
90 g Sugar
2 packages Vanillin sugar
125 ml Egg liqueur
350 g Whipped cream
300 g frozen raspberries
5 TABLESPOONS Lemon juice
7-10 Tbsp Lemon balm

Directions

1
Place the eggs, 40 g sugar and vanillin sugar in a large mixing bowl. Whisk with the whisk of the hand mixer for about 5 minutes until a thick creamy mixture is formed. Slowly add the egg liqueur while stirring. Whip cream until stiff and fold into the egg foam mixture in 2-3 portions. Divide the parfait mixture into 8 small moulds or cups (approx. 200 ml each). Let it freeze for at least 6 hours, preferably overnight.
2
Set aside 8 pieces of the frozen raspberries for decoration and allow to defrost. Slowly heat the remaining raspberries, 50 g sugar and lemon juice in a pot. Let it cool down. Dip the ramekins or cups with parfait briefly in hot water and turn out onto 8 plates. Arrange raspberries and juice around them. Serve immediately, decorated with raspberries and lemon balm leaves
3
Waiting time approx. 12 hours