Raspberry-sour cream parfait

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
5 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 400 g Raspberries
  • 3 Eggs (size 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. 1

    Rinse box form (approx. 750 ml content, approx. 24 cm long) with water and line with cling film. Sort the raspberries. Separate the eggs. Beat the egg yolks with 75 g icing sugar and 2 tbsp. hot water in a large bowl over a hot water bath until thick and frothy. Remove bowl from water bath and place in a bowl filled with ice water. Whisk the mixture with a whisk until it has cooled down completely and has a creamy consistency

  2. 2

    Stir the sour cream into the egg mixture. Whip cream and egg whites separately until stiff. Using a whisk, carefully fold the cream and beaten egg white into the cold egg mixture. Finally fold in approx. 200 g raspberries. Pour the mixture into the mould, smooth it down and freeze for at least 4 hours, preferably overnight. Roast the hazelnuts in a pan without fat until golden brown, take them out and let them cool down

  3. 3

    Mash 125 g raspberries and 1 tablespoon icing sugar with a fork. Turn out the parfait from the mould, cut off 4 thick slices and cut them in half diagonally (immediately refreeze the rest of the parfait and use it for other purposes). Arrange the parfait with hazelnut leaves, the remaining raspberries and raspberry puree on plates and serve immediately

  4. 4

    waiting time approx. 4 hours

Nutrition Facts

KCAL
290 kcal
CARBS
20 g
FATS
20 g
PROTEINS
7 g

Categories & Tags

Dessertvery easyIce CreamFruit