Almond parfait with summer berries

For 5 people
  • 50 g almond sticks
  • 2 fresh egg yolk (Gr. M)
  • 125 g + 2 tbsp sugar
  • 1 packet vanilla sugar
  • 200 g whipped cream
  • 150 g Crème fraîche
  • 300 g mixed berries (e.g. B. raspberries, currants, blackberries and blueberries)
  • 1/4 l red fruit juice
  • 1 EL (10 g) Starch
  • Melissa
  • cling film
45 minutes
light
1.
Roast the almonds until golden brown in a coated pan without fat and let them cool. Beat the egg yolks, 125 g sugar and vanilla sugar in a hot water bath for about 10 minutes until thick and creamy. Then let cool.
2.
Whip the cream until stiff. First stir the crème fraîche, then the cream and almonds into the egg mixture. Line a loaf tin (approx. 3/4 l content) with foil. Pour in the mixture, freeze overnight
3.
Sort the berries and wash them if necessary. Strip the currants from the panicles. Approx. Bring 3/4 of the berries, 2 tablespoons of sugar and juice to the boil. Mix the starch with 2 tablespoons of water until smooth. Bind the juice with it. Stir in the rest of the berries, let them cool.
4.
Turn the parfait out and remove the foil. Parfait in 8-12 slicesto cut. Serve with the fruit sauce. Decorate with lemon balm
1 person approx:
  • 400 kcal
  • 1680 kJ
  • 5 g protein
  • 28 g fat
  • 30 g carbohydrates

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