Blackberry and Cinnamon Parfait

Summary

Ingredients

• 250 ml whipped cream
• 2 egg (s), separated
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 120 g suar
• 100 g blackberries or raspberries
• 1 teaspoon cinnamon
• Blackberries, or raspberries, for garnish
• Mint, for garnish

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Instructions

1. Beat the egg whites until stiff and chill. Whip the cream until stiff and chill.
2. 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.
3. Divide the parfait mixture between two bowls and carefully stir in the cinnamon powder in the first bowl.
4. 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).
5. 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.
6. To serve, turn the molds out onto plates, sprinkle with a little cinnamon and garnish with the appropriate berries and possibly mint leaves.