Vanilla parfait with cookie crumble and berry sauce

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Chop the soft caramels. Bring 50 g cream and caramels to the boil, simmer while stirring until the caramels have melted. Coarsely chop the biscuits and stir into the cream caramel, except for a little bit for sprinkling. Line a box form (20 cm long; approx. 1 litre capacity) with cling film. Separate the egg, whisk the egg yolks and 25 g icing sugar until white-creamy.

2. 2

   Beat the egg white until stiff, while whisking in 1 tbsp. icing sugar. Whip 300 g cream until stiff. Mix egg yolk mixture and cream-caramel mixture. Fold in cream and beaten egg white one after the other. Pour the ice cream mixture into the box mould and freeze for at least 8 hours, preferably overnight. Defrost berries at room temperature, pass through a sieve and mix with 2 tablespoons of icing sugar. Remove the ice cream from the mould and cut into 12 slices. Cut the slices in half lengthwise.

3. 3

   Fold in cream and beaten egg white one after the other. Pour the ice cream mixture into the box mould and freeze for at least 8 hours, preferably overnight. Defrost berries at room temperature, pass through a sieve and mix with 2 tablespoons of icing sugar. Remove the ice cream from the mould and cut into 12 slices. Cut the slices in half lengthwise. Arrange sauce and ice cream and sprinkle with remaining cookie crumbs

4. 4

   waiting time approx. 8 hours

Nutrition Facts

KCAL
270 kcal

CARBS
23 g

FATS
18 g

PROTEINS
3 g