Cinnamon Parfait with Fruits in Christmas Caramel Sauce

Summary

Ingredients

For the parfait:

• 4 egg yolks
• 3 egg (s)
• 150 grams sugar
• 1 pinch (s) salt
• 2 packs vanilla sugar
• 2 teaspoons, leveled cinnamon powder
• 500 ml whipped cream

For the sauce:

• 100 g suar
• 2 tablespoon butter
• 150 ml apple juice
• 150 ml orange juice
• 150 ml white wine
• 3 clove (s)
• 1 stick cinnamon
• 1 mango (s), peeled, cut into pieces
• 3 kiwi (s), peeled, cut into pieces
• 1 banana (s), peeled, cut into pieces
• 2 oranges, peeled and cut into pieces

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Instructions

1. For the parfait, beat eggs, egg yolks, vanilla sugar, sugar and salt over a hot water bath until the mixture has a creamy consistency. Do not let it get too hot, otherwise the egg will freeze!
2. Remove from the water bath, mix in the cinnamon and keep beating until the mixture has cooled down. Whip the cream until stiff and stir carefully into the mixture. Pour the mixture into parfait molds (or a loaf pan) and place in the freezer for 24 hours.
3. For the caramel sauce, melt the sugar into a light caramel in a saucepan over medium heat, stirring constantly. Remove the saucepan from the stove and add the butter, the juices, the white wine and the spices. Pour in carefully as the caramel can splash!
4. Put the pot back on the stove and simmer over low heat, stirring constantly, until the caramel has completely dissolved. Let the sauce reduce to the desired consistency. Then add the fruit and let it steep for a few minutes over low heat. Remove the cloves and the cinnamon stick.
5. Take the parfait out of the freezer 10 minutes before serving, turn it out of the mold and serve with the sauce.