Fine cleat parfait

Name: Fine cleat parfait
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 200 g mixed nuts and kernels (e.g. almonds, walnuts); 200 g candied fruits (e.g. oranges, cherries, lemons); 4 fresh egg yolks (size M; not older than 5 days); 75 g Sugar; 1 package Vanillin sugar; 1 TEASPOON Cinnamon; 1 1/2 TSP. Stollen spice; 500 g Whipped cream; 2 stem(s) Mint; 7-10 Tbsp Cling film

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

200 g mixed nuts and kernels (e.g. almonds, walnuts)
200 g candied fruits (e.g. oranges, cherries, lemons)
4 fresh egg yolks (size M; not older than 5 days)
75 g Sugar
1 package Vanillin sugar
1 TEASPOON Cinnamon
1 1/2 TSP. Stollen spice
500 g Whipped cream
2 stem(s) Mint
7-10 Tbsp Cling film

Directions

1
Coarsely chop nuts and seeds, roast them in a pan without fat until golden brown, take them out and let them cool down. Cut the candied fruits into small cubes, put some aside for decoration. Beat egg yolks, sugar and vanilla sugar until very creamy.
2
Add cinnamon and stollen spice. Fold diced fruits, nuts and seeds into the egg cream.
3
Whip cream until stiff and fold in. Rinse a crate mould (approx. 1.3 litres capacity) with cold water and line with foil. Pour in the mixture and smooth it down. Cover the mixture directly with foil and let it freeze overnight.
4
Wash mint, shake dry and pluck leaves from the stalks. Remove the parfait, dip it carefully into warm water until just below the edge, turn it out onto a plate and let it temper for about 5 minutes.
5
Decorate with mint and remaining fruit. Caramel sauce tastes good with it.