Christmas stollen parfait with nuts

Name: Christmas stollen parfait with nuts
Cook time: 50 min
Total time: 50 min
Yield: 20
Ingredients: 200 g mixed nuts and kernels (e.g. almonds, Brazil nuts, pistachios and walnuts); 100 g Dark chocolate; 3 discs candied oranges or 100 g candied orange peel; 4 fresh egg yolks (Gr. M); 75 g Sugar; 1 package Vanillin sugar; 1 TEASPOON Cinnamon; 1 1⁄2 Tsp Christmas stollen spice; 500 g Whipped cream; 7-10 Tbsp Cling film

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 20

200 g mixed nuts and kernels (e.g. almonds, Brazil nuts, pistachios and walnuts)
100 g Dark chocolate
3 discs candied oranges or 100 g candied orange peel
4 fresh egg yolks (Gr. M)
75 g Sugar
1 package Vanillin sugar
1 TEASPOON Cinnamon
1 1⁄2 Tsp Christmas stollen spice
500 g Whipped cream
7-10 Tbsp Cling film

Directions

1
Coarsely chop nuts and seeds, roast them in a pan without fat. Take them out immediately so that they do not burn. Coarsely chop the chocolate. Finely dice orange slices.
2
Rinse a stollen baking lid (approx. 1.3 l capacity; approx. 40 cm long) or a box form (approx. 1.5 l capacity; approx. 25 cm long) with cold water and line it smoothly with cling film.
3
Whisk the egg yolks, sugar and vanillin sugar with the whisk of the hand mixer for 4-5 minutes until white and creamy. Stir in cinnamon and stollen spice.
4
Stir in orange pieces, nuts, seeds and chocolate. Whip cream until stiff, fold in carefully. Pour parfait mixture into the mould and smooth it down. Cover with foil and freeze for at least 12 hours.
5
Remove the parfait from the freezer about 20 minutes before serving. Turn out of the mould and let it thaw for 4-5 minutes. Remove the foil and let it thaw for another 5-10 minutes.
6
Cut 1 slice per person, dipping the knife repeatedly in hot water in between. Wrap the rest of the parfait in foil and freeze again (lasts 3-4 weeks). Serve parfait slices.