Raspberry-sour cream parfait

Name: Raspberry-sour cream parfait
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 200 g + 200 g raspberries; 3 fresh eggs (Gr. M); 75 g + 1 tablespoon icing sugar; 250 g ripened cream; 200 g Whipped cream; 2 TABLESPOONS Hazelnut flakes; 7-10 Tbsp Cling film

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 8

200 g + 200 g raspberries
3 fresh eggs (Gr. M)
75 g + 1 tablespoon icing sugar
250 g ripened cream
200 g Whipped cream
2 TABLESPOONS Hazelnut flakes
7-10 Tbsp Cling film

Directions

1
The day before, line a box mould (20 cm long; approx. 3⁄4 l content) with cling film. Sort the raspberries. Separate the eggs. Whisk egg yolks with 75 g icing sugar and 2 tbsp. hot water in a hot water bath until thick and creamy.
2
Then beat the cream in a cold water bath until it has cooled down completely.
3
Stir sour cream into the cream. Whip cream and egg whites separately until stiff and fold in. Fold in 200 g raspberries. Pour the mixture into the mould and freeze overnight.
4
The next day, lightly crush 100 g raspberries and 1 tablespoon icing sugar. Roast the nut leaves until golden brown. Turn out the parfait, cut it into 8 thick slices and cut them in half diagonally. Arrange parfait with remaining raspberries and raspberry puree and serve immediately.
5
Sprinkle with nut leaves.