Peach parfait with hazelnut brittle

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put 100 g sugar in a hot pan and caramelise over medium heat until light brown. Add the hazelnuts to the sugar and roast briefly in it. Put the brittle mixture on a baking tray lined with baking paper and let it cool down

2. 2

   Pour the peaches into a sieve and finely puree half of the peaches with the blender. Beat the eggs, icing sugar and 2 tbsp. hot water over a hot water bath until thick and frothy. Remove the bowl from the water bath and continue beating until the mixture has cooled down. Fold in peach puree

3. 3

   Coarsely chop the hazelnut brittle and grind to medium size in the universal chopper. Fold nut oil and brittle into the beaten egg mixture. Whip the cream until stiff and fold in carefully. Pour the parfait mixture into a box form lined with foil (1.2 litres capacity). Cover with foil and freeze for at least 6 hours

4. 4

   For the peach compote, caramelise the remaining sugar in a pan over medium heat until light brown. Deglaze with white wine. Wash the lemon hot, grate dry and finely grate the lemon peel. Halve the fruit and squeeze the juice. Add the cinnamon stick, star anise, lemon juice and 1 tsp. lemon zest to the white wine sauce, bring to the boil and simmer gently for about 5 minutes. Stir the starch and 1 tbsp. water until smooth, thicken the sauce

5. 5

   Cut the remaining peaches into slices, add them to the sauce, remove the pot from the heat and let the sauce steep a little longer. Remove the parfait from the pan, cut it into slices and arrange on plates with the peach compote. Decorate with mint

6. 6

   waiting time approx. 6 hours

Nutrition Facts

KCAL
350 kcal

CARBS
29 g

FATS
23 g

PROTEINS
5 g