Nut parfait with plum luck

Name: Nut parfait with plum luck
Cook time: 45 min
Total time: 8 h 45 min
Yield: 12
Ingredients: 2 whole eggs (Gr. M); 2 Egg yolk (Gr. M); 80 g demerara sugar; 100 g demerara sugar; 150 g Nut kernel mixture; 400 g Whipped cream; 500 g Plums or prunes; 5 TABLESPOONS apple juice; 1/2 Vanilla pod; 1-2 TABLESPOONS Cornstarch; 100 g Butter wafer biscuits (e.g. from Belgian Butters); 7-10 Tbsp Cling film

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

The parfait is both creamy and crunchy thanks to roasted nuts. But the groats also have glamour - they are refined with vanilla and caramel. And: Both can be prepared comfortably the day before

COOK TIME
45 mins

TOTAL TIME
525 mins

Ingredients

Servings: 12

2 whole eggs (Gr. M)
2 Egg yolk (Gr. M)
80 g demerara sugar
100 g demerara sugar
150 g Nut kernel mixture
400 g Whipped cream
500 g Plums or prunes
5 TABLESPOONS apple juice
1/2 Vanilla pod
1-2 TABLESPOONS Cornstarch
100 g Butter wafer biscuits (e.g. from Belgian Butters)
7-10 Tbsp Cling film

Directions

1
Beat the eggs, egg yolks and 80 g sugar in a metal bowl in a hot water bath with the whisks of the mixer until thick and creamy. Let the cream cool down while stirring occasionally.
2
Roast the nuts in a pan without fat until they smell good. Leave to cool and chop roughly. Whip the cream until stiff and fold into the egg cream with the nuts. Rinse a box form (approx. 11 x 25 cm) with water and line with cling film. Pour in parfait mixture, cover with foil and refrigerate for at least 8 hours.
3
Wash the plums, halve, stone and cut into large pieces. Caramelise 100 g sugar in a pot. Deglaze with wine and stir until the caramel has dissolved. Stir in vanilla pulp. Simmer the plums for 4-5 minutes. Stir cornflour with a little cold water until smooth. Bind the plums with it. Let the groats cool down.
4
Turn over the parfait, remove the foil and cut into slices. Serve with biscuits and groats.