Austrian Modern Parfait Recipe
This recipe was a discovery for me. I tried it solely for the sake of curiosity – it was in my cherished notebook sooo long ago. Confused combination, but curiosity took up. And it’s not for nothing! Having licked for a test, I could barely resist not to taste everything))). And with the vanilla sauce it was something I would like to try the eggnog)!
Servings
2
Cook Time
45minutes
Servings
2
Cook Time
45minutes
Ingredients
Parfait:
Vanilla sauce:
Instructions
  1. Seeds, peeled, fry lightly in a dry pan.
  2. Put a container on a water bath. In it, pour the protein, yolks, add sugar, salt, beat with a mixer in a lush stable foam -if you hold a spoon over the foam, there should be grooves-so everything is done correctly.
  3. Whisk the cream.
  4. Seeds punch almost in the dust and enter the egg mass very carefully-from the bottom up.
  5. Enter the egg mass in the cream.
  6. Stir gently-from the bottom up. We get a lush mass.
  7. Put in a form for freezing or in one form or in portions. Put it in the freezer overnight.
  8. For the vanilla sauce, RUB the yolks with sugar, salt, and vanilla sugar. Heat the milk and cream. Pour a thin stream into the yolk mass, constantly stirring. Put on the fire and, constantly stirring, bring to a boil and immediately remove, cover with cling film, cool and put in the refrigerator.
  9. We get the forms – I have silicone, so it was removed without problems. Serve with sauce.
  10. Bon appetit.
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