| Prep Time | 10 minutes |
| Cook Time | 90 minutes |
| Servings |
Ingredients
Cherry jelly:
- 200 gram Cherry puree
- 50 gram Brown sugar
- 5 gram Gelatin
- 25 milliliters Water
Honey-cinnamon cake:
- 2 tablespoons Honey
- 100 gram Brown sugar
- 70 gram Butter
- 1 pinch Salt
- 0,5 teaspoon Soda
- 0,5 teaspoon Cinnamon
- 2 pieces Chicken eggs
- 1 glass Flour 200 gm
Parfait with cherries:
- 300 milliliters Cream (33%)
- 150 gram Brown sugar
- 1/3 teaspoon Cinnamon in cherries
- 100 milliliters Milk
- 4 pieces Egg yolk
- 200 gram Cherries
- 1 pack Vanilla sugar
Ingredients
Cherry jelly:
Honey-cinnamon cake:
Parfait with cherries:
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Instructions
- To begin with, let's take a cherry for parfait: remove the bones from the cherry and put it in a small saucepan. Add cinnamon and sugar and boil on low heat for five minutes, allow to cool completely and repeat the procedure.
- Honey cake: combine butter, sugar, honey, salt, soda, cinnamon and 1 egg. Put on a water bath and heats the mixture constantly stirring until the sugar dissolves completely. Add 1/3 of the flour and beat the mixture until a light foam and until it is set aside.
- Beat the egg, as for the biscuit and add to the bulk (it should be at room temperature). At the end, add the remaining flour and mix gently. It turns out quite a liquid dough.
- Lay the baking sheet with parchment paper. Pour the dough on a baking sheet and level with a thin layer. Bake in a preheated 180 degree oven for 12-15 minutes (or until light Golden brown). ready to give the cake to cool and cut 2 halves of the size of the form in which we will prepare the dessert.
- Prepare cherry Jelly. Cherry punch blender and wipe through a sieve. In a small saucepan combine cherry puree with sugar. Over medium heat bring mixture to a boil. A little cool and enter pre-soaked and melted gelatin.
- Lay the form of cling film and pour it into the future jelly. Freeze.
- Prepare the cream anglaise. Egg yolks grind with sugar and vanilla sugar until white. Milk bring to a boil and pour a thin stream into the yolks stirring constantly, so that the yolks do not curl. Pour the resulting mixture back into the pan, put on a small fire and cook stirring constantly until thick. Cool.
- Beat the cream and gently mix them with the cooled egg-milk mixture.
- On the bottom of the form put the first cake, put on top of cherry jelly.
- Pour 2/3 of our parfait on jelly and put it in the freezer for 30 minutes. Then get it and distribute it cherry (pre-drain it on a sieve, to stack the extra syrup.)
- Then pour the remaining parfait and put on top (without pressing) the second cake. Put it in the freezer overnight.
- Ready dessert cut into portions. Before serving, decorate the top of the remaining cherries and put the dessert in the refrigerator for 30-50 minutes. Bon appetit!
