Campari Parfait

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Smooth out a box mould (1.5 litre capacity) with a freezer bag and place in the freezer compartment. Drain the peaches. Put them in a pot with Campari and 50 g sugar and let them simmer at medium heat for about 20 minutes. Puree with a blender and let it cool down. Halve 1 vanilla pod lengthwise and scrape out. Put 150 g sugar, 75 ml water and Prosecco in a pot and let it simmer for about 10 minutes at medium heat.

2. 2

   Simmer vanilla pulp and pod together. Pour through a coarse sieve and let cool off. Put the egg yolks into a bowl and beat them with the whisk of the hand mixer for about 5 minutes until foamy. Add sugar syrup bit by bit. Beat over a cold water bath until cold. Whip cream in two portions until stiff and fold in carefully. Pour parfait mixture into the mould. Spread the peach puree on top and carefully spread it with a tablespoon in the parfait mixture. Cover with cling film. Keep cool for at least 8 hours. Let the remaining sugar caramelise. Deglaze with 100 ml water and let it boil down.

3. 3

   Spread the peach puree on top and carefully spread it with a tablespoon in the parfait mixture. Cover with cling film. Keep cool for at least 8 hours. Let the remaining sugar caramelise. Deglaze with 100 ml water and let it boil down. Add pulp from 1 vanilla pod. Wash the peaches, dab dry and cut into slices. Let simmer for about 1 minute in the stock. Let it cool down. Dip the mould into cold water and turn it over. Leave to stand at room temperature for approx. 10 minutes. Cut into slices and serve with the peach compote

4. 4

   Wash the peaches, dab dry and cut into slices. Let simmer for about 1 minute in the stock. Let it cool down. Dip the mould into cold water and turn it over. Leave to stand at room temperature for approx. 10 minutes. Cut into slices and serve with the peach compote

Nutrition Facts

KCAL
290 kcal

CARBS
34 g

FATS
15 g

PROTEINS
3 g