Stollenparfait

Name: Stollenparfait
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 200 g Stollen (with marzipan filling); 30 g Pistachio kernels; 50 g Dark chocolate; 3 Eggs (size M); 350 g Whipped cream; 75 g Sugar; 30 g Almond slivers; 50 g white chocolate

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

200 g Stollen (with marzipan filling)
30 g Pistachio kernels
50 g Dark chocolate
3 Eggs (size M)
350 g Whipped cream
75 g Sugar
30 g Almond slivers
50 g white chocolate

Directions

1
Finely dice the stollen. Chop the pistachios and dark chocolate. Separate the eggs for the ice cream. Separately beat egg whites and cream until stiff. Beat the egg yolks and sugar with the whisk of the hand mixer until thick and frothy. Fold in cream, beaten egg whites, stollen, except for something to sprinkle, pistachios and almonds, except for something to sprinkle
2
Pour the mixture into 8 timbal moulds (each containing approx. 150 ml). Freeze for at least 4 hours. Take out approx. 15 minutes before serving. Chop white chocolate and melt over a warm water bath. If necessary, dip parfait briefly in hot water and turn out on plates. Spread the chocolate on the parfait, sprinkle with the remaining pistachios and almonds and serve immediately
3
waiting time approx. 4 hours