Cinnamon parfait with punch figs

Name: Cinnamon parfait with punch figs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 TABLESPOONS (80 ml) Milk; 7-10 Tbsp pulp of 1 vanilla pod; 7-10 Tbsp or 2 teaspoons bourbon vanilla sugar; 2 fresh egg yolks (Gr. M); 60 g sugar, approx. 2 tsp. cinnamon; 150 g Whipped cream; 4 fresh figs; 50 g brown or white sugar; 1/4 l Mulled wine (bottle); 7-10 Tbsp Mint

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 TABLESPOONS (80 ml) Milk
7-10 Tbsp pulp of 1 vanilla pod
7-10 Tbsp or 2 teaspoons bourbon vanilla sugar
2 fresh egg yolks (Gr. M)
60 g sugar, approx. 2 tsp. cinnamon
150 g Whipped cream
4 fresh figs
50 g brown or white sugar
1/4 l Mulled wine (bottle)
7-10 Tbsp Mint

Directions

1
Bring milk and vanilla to the boil. Let cool for 5-10 minutes. Beat egg yolks and 60 g white sugar in a hot water bath for about 5 minutes until creamy. Fold in vanilla milk and 1 teaspoon cinnamon until everything is thick and creamy. Cool down a little bit
2
Whip cream until stiff and fold in. Pour into 4 moulds (each with a capacity of approx. 100 ml) and place in the freezer for approx. 6 hours (preferably overnight)
3
Wash the figs and pat dry. Cut into slices. Caramelise 50 g sugar and deglaze with mulled wine, bring to the boil briefly. Stir until the caramel is completely dissolved. Simmer the figs for 2-3 minutes. Cool down if necessary
4
Dip the moulds briefly in hot water. Turn out the parfait onto 4 plates. Sprinkle with 1 teaspoon of cinnamon. Spread figs around it, decorate
5
For the "star decoration" dust the star cutters on the plate with cinnamon