Easter Menu 1: Egg liqueur parfait (dessert)

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Bring 80 g sugar and 50 ml water to the boil and boil down for 5 minutes until syrupy, allow to cool. Chop the chocolate. Separate eggs. Whisk egg yolks and sugar syrup with whisk of hand mixer until the mixture has a creamy consistency. Whip cream until half stiff.

2. 2

   Beat the egg whites until stiff, adding 30 g sugar. Fold 100 ml egg liqueur, cream, beaten egg white and chocolate into the egg yolk mixture. Line a box form (approx. 1.2 litres capacity) with foil. Fill the parfait mass into the mould, smooth it down, cover with foil and place in the freezer for at least 4 hours. Pour cherries into a sieve, collect the juice and bring to the boil. Stir 1 tablespoon of water and starch until smooth. Bind the juice with it. Bring to the boil again and fold in the cherries. Remove the finished parfait from the mould and cut into cubes.

3. 3

   Pour cherries into a sieve, collect the juice and bring to the boil. Stir 1 tablespoon of water and starch until smooth. Bind the juice with it. Bring to the boil again and fold in the cherries. Remove the finished parfait from the mould and cut into cubes. Arrange the cherries and parfait in dessert glasses and pour 1 teaspoon of advocaat on each

4. 4

   3 1/2 hours waiting time

Nutrition Facts

KCAL
430 kcal

CARBS
40 g

FATS
23 g

PROTEINS
7 g