Vanilla-caramel parfait with sea salt and macadamia

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Heat 150 g cream in a pot. Caramelise 100 g sugar and 2 tbsp water in a second pot until golden brown (see page 70, fig. 1 + 2). Add the hot cream carefully and bring to the boil. Simmer until the caramel has dissolved.

2. 2

   Add 1 teaspoon sea salt. Remove from heat, pour into a bowl and allow to cool. Stir over and over again.

3. 3

   Separate the eggs for the ice cream mass. Beat the egg whites and 1 pinch of salt with the whisks of the mixer until stiff. Whip 400 g cream until stiff. Put both in a cool place. Whip the egg yolks, 60 g sugar and vanilla pulp with the whisks of the mixer until thick and creamy.

4. 4

   First fold in cream, then beaten egg white.

5. 5

   Cold rinse a box mould (approx. 1 1/4 l capacity). Add approx. 1⁄4 of the parfait mixture and smooth it down. Spread approx. 1/3 of the caramel sauce on top. Layer the remaining parfait and caramel sauce alternately, finishing with the parfait.

6. 6

   Pull through spirally with a fork and smooth it down. Cover and freeze for at least 4 hours, preferably overnight.

7. 7

   Remove the box form 15-20 minutes before serving. Turn out the parfait onto a plate and decorate with caramel nuts if desired.

Nutrition Facts

KCAL
310 kcal

CARBS
25 g

FATS
21 g

PROTEINS
2 g