Blackberry and Cinnamon Parfait

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	6 hrs 40 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Beat the egg whites until stiff and chill. Whip the cream until stiff and chill.
Beat the egg yolks with the sugar, vanilla sugar and a pinch of salt until frothy. Carefully fold in the cream and egg whites under this mixture.
Divide the parfait mixture between two bowls and carefully stir in the cinnamon powder in the first bowl.
Puree or strain the blackberries or raspberries and carefully fold them into the parfait mixture in the second bowl (i.e. the mixture without cinnamon powder).
First put the blackberry mixture into small molds, then the cinnamon mixture and put in the freezer for 5-6 hours, overnight would be even better.
To serve, turn the molds out onto plates, sprinkle with a little cinnamon and garnish with the appropriate berries and possibly mint leaves.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.