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
- 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
Print Recipe
Pin Recipe 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.
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