Stollen parfait with berry puree

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Pour rum over the cranberries and leave to stand. Roast almonds in a pan without fat. Take them out and, except for a few for decoration, chop them coarsely. Beat eggs and sugar with the whisk of the hand mixer until the sugar is dissolved. Season with cinnamon, ginger, clove powder and nutmeg.

2. 2

   Whip cream until stiff, fold in. Carefully fold in cranberries and almonds. Pour the parfait mixture into cold rinsed star-shaped moulds (150 ml content; 11.5 cm outer rim; 10 cm inner rim) and freeze for approx. 5 hours. For the sauce, put 100 g of frozen berries aside. Heat the remaining berries, vanilla sugar, lemon juice and 100 ml water and pass through a sieve. Add the berries to the sauce. Loosen parfaits with a knife at the edge. Dip briefly in hot water and turn out of the moulds. Decorate with roasted almond kernels.

3. 3

   Heat the remaining berries, vanilla sugar, lemon juice and 100 ml water and pass through a sieve. Add the berries to the sauce. Loosen parfaits with a knife at the edge. Dip briefly in hot water and turn out of the moulds. Decorate with roasted almond kernels. Serve with the sauce

Nutrition Facts

KCAL
580 kcal

CARBS
45 g

FATS
37 g

PROTEINS
12 g