Beaver Flatbread – Parfait
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 5 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g inerbread (beaver pancakes), unfilled
- 6 egg yolks
- 100 g suar
- 6 tablespoon liqueur, Appenzeller Alpenbitter (herbal liqueur)
- 3 dl cream
Print Recipe
Pin Recipe Instructions
- Cut the beaver patties into strips and let them dry in the oven at 80 degrees for about 1 hour (similar to breadcrumbs). Then grind to a powder in a blender.
- Beat egg yolks and sugar in a water bath until frothy, add beaver pancake powder and mix well.
- Add the Appenzeller Alpenbitter and fold in the cream, which is not too stiff.
- Line a cake tin with cling film, fill in the mixture and put the whole thing in the freezer for at least 4-5 hours (can also be stored for 1-2 weeks).
- Let thaw slightly before serving and serve with whipped cream.
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