Cranberry parfait

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Cranberries wash and sort. Put them in a pot with sugar and maple syrup. Cover and simmer for about 5 minutes. Remove from heat and let it cool down. Whip the cream until stiff. Put 2 tablespoons of cranberries aside for decoration. Mix the rest of the cranberry compote with sour cream, fold in the whipped cream. Line a small box form (750 ml; approx. 18 cm long) with foil. Pour in the cream and smooth it down. Cover with protruding foil. Freeze for at least 6 hours. Fill chocolate sauce into a small disposable piping bag. Remove the parfait from the mould and remove the foil. Cut parfait into slices, cut some diagonally in half. Arrange on plates. Spread the vanilla sauce on the plates. Draw lines with the chocolate sauce on them and draw through with a toothpick. Spread the cranberries on the plates. Decorate with mint and dust with icing sugar and cocoa

2. 2

   With 6 people:

3. 3

   6 1/2 hours waiting time

Nutrition Facts

KCAL
1680 kcal

CARBS
56 g

FATS
18 g

PROTEINS
3 g