Mulberry parfait with summer fruits

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Put the milk in a pot and bring to the boil briefly. Put egg yolks, sugar and vanilla sugar in a bowl and mix with a whisk. Gradually pour hot milk into the egg yolk mixture while stirring. Then pour it back into the pot and heat it up at low to medium heat while stirring constantly. (Be careful not to bring to the boil!) When the cream thickens slightly, remove from the heat immediately and pour into a bowl. Let the cream cool down and place in the refrigerator for about 1 hour. Stir from time to time.

2. 2

   Whip the cream until stiff and stir into the cooled cream. Then fold the cloud berry jam in streaks under the cream and place in the elastic box form (approx. 1 1/4 litre capacity). Place in the freezer for at least 4-5 hours, preferably overnight, and freeze. Carefully wash the strawberries, drain well and clean them. Cut the strawberries into slices. Sort the blueberries, wash and drain well. Put the apricots in boiling water for about 1 minute, rinse with cold water and peel the skin. Cut the apricots into quarters and remove the stone. Put strawberries, blueberries and apricots in a bowl and mix with 3 tablespoons (approx. 40 g) of sugar. Allow the fruit to soak for 20-30 minutes. Dip the box mould SHORTLY in hot water and remove the ice from the mould. Cut about half of the ice cream into 4 thick slices and cut each slice diagonally in half.

3. 3

   Cut the apricots into quarters and remove the stone. Put strawberries, blueberries and apricots in a bowl and mix with 3 tablespoons (approx. 40 g) of sugar. Allow the fruit to soak for 20-30 minutes. Dip the box mould SHORTLY in hot water and remove the ice from the mould. Cut about half of the ice cream into 4 thick slices and cut each slice diagonally in half. Arrange the ice cream and fruit on 4 plates and decorate with mint. Dust with icing sugar if necessary. Refreeze remaining ice cream immediately

4. 4

   4-5 hours waiting time. For 4 portions (1/2 ice cream calculated) approx. 1550 kJ/370 kcal. E 6 g/F 17 g/KH 46 g

Nutrition Facts

KCAL
370 kcal

CARBS
46 g

FATS
17 g

PROTEINS
6 g