Iced Stollen Parfait

Name: Iced Stollen Parfait
Cook time: 35 min
Total time: 35 min
Yield: 16
Ingredients: 200 g mixed nuts and kernels (e.g. almonds, Brazil nuts, pistachios, walnuts); 100 g Dark chocolate; 8-10 discs candied oranges; 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; 7-10 Tbsp Cling film

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 16

200 g mixed nuts and kernels (e.g. almonds, Brazil nuts, pistachios, walnuts)
100 g Dark chocolate
8-10 discs candied oranges
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
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. Put 1-2 tablespoons aside for decorating. In the meantime, roughly chop the chocolate. Cut 6 slices of candied oranges into small cubes. Beat egg yolks, sugar and vanilla sugar until very creamy. Add cinnamon and stollen spice. Fold oranges, nuts, seeds and chocolate into the egg cream.
2
Whip cream until stiff and fold in. Rinse a Stollen baking lid (approx. 1.3 litres capacity, close any holes with adhesive tape!) with cold water and line with cling film. Pour in the mixture and smooth it down. Cover mass directly with foil and let it freeze overnight. Remove the stollen, 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. In the meantime, cut the orange slices into quarters and decorate the Stollen with the remaining nuts, seeds and orange quarters
3
12 hours waiting time