Amaretto Parfait with Figs
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 3 hrs 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 medium egg (s), fresh
- 2 medium egg (s), including the yolk
- 160 g suar
- 6 tablespoon amaretto
- 600 g sweet cream
- 2 tablespoon vanilla sugar
- 8 fig (s), fresh
- 4 tablespoon cognac
- 2 tablespoon sugar, (for the figs)
- 400 g raspberries
- 4 tablespoon sugar, (for the sauce)
- 2 tablespoon lemon juice, if possible fresher
Print Recipe
Pin Recipe Instructions
- Mix the eggs and yolks with the sugar in a water bath until creamy and gradually add the amaretto.
- Whip the cream together with the vanilla sugar until stiff and fold into the egg cream. Pour the cream into molds containing 200 ml each and leave to freeze for 2 to 3 hours.
- In the meantime the figs are washed, carefully! dried and cut into wedges. Marinate with the cognac and sugar for about 1 hour. From time to time to turn.
- Wash the raspberries and pat dry. (Carefully in a bounty cloth) Mix with the sugar and the lemon juice, let stand for about 30 minutes and then pass through a sieve.
- Briefly dip the molds with the parfait in warm water and turn them individually onto serving plates. Garnish with the figs and the raspberry sauce.
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