Peach and cinnamon parfait

Name: Peach and cinnamon parfait
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Peaches; 1 coated Tsp Cinnamon; 1 package Vanillin sugar; 2 TABLESPOONS Lemon juice; 2 fresh eggs (Gr. M); 50 g Sugar; 400 g Whipped cream; 1 TABLESPOON crushed pistachios; 7-10 Tbsp Lemon balm; 7-10 Tbsp parchment paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Peaches
1 coated Tsp Cinnamon
1 package Vanillin sugar
2 TABLESPOONS Lemon juice
2 fresh eggs (Gr. M)
50 g Sugar
400 g Whipped cream
1 TABLESPOON crushed pistachios
7-10 Tbsp Lemon balm
7-10 Tbsp parchment paper

Directions

1
Cut 4 strips (each approx. 10 x 35 cm) from the paper. Place one strip around each soufflé dish (150 ml capacity; approx. 9 cm Ø) so that it is approx. 5 cm above the edge of the dish. Glue or bind
2
Drain the peaches. Puree finely except for 2 halves. Season to taste with cinnamon, vanilla sugar and lemon juice
3
Separate eggs. Beat egg whites until stiff. Let sugar trickle in. Add egg yolk and fold in. Whip cream until stiff. Fold egg mass first, then cream into the peach puree. Fill into the moulds and freeze for at least 4 hours
4
Remove paper. Smooth the parfait edge with a knife if necessary. Halve the remaining peaches and cut them into fans. Decorate parfait with remaining peaches, pistachios and possibly with lemon balm
5
You can easily prepare the parfait 2-3 weeks in advance and freeze it in foil