Christmas Stollen Parfait
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 150 g cake (Christmas stollen), crumbled
- 1 tablespoon rum
- 2 tablespoon orange juice
- 2 egg yolks, size M
- 2 egg (s), size M
- 50 g powdered suar
- 200 ml whipped cream
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- This recipe is great for dessert idiots like me. You can prepare it a few days in advance and you don`t have to worry about the dessert menu.
- Drizzle Stollenbrösel with the rum and orange juice and mix well.
- Beat the egg yolks, eggs, sugar and salt with the hand mixer for a few minutes to a thick cream. Stir in the Stollen Crumbs (stirrer on the lowest setting) and then carefully fold in the cream.
- Fill the cream into 6 molds (dessert molds, cups, etc.) and cover them with cling film.
- Freeze overnight.
- To serve, briefly dip the molds up to the edge in hot water, if necessary loosen the edge with a sharp knife and then turn it out onto a plate.
- I arranged the parfait on a raspberry mirror and found the color and taste to be very suitable.
- The dessert should wait for the eater and be served slightly thawed.
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