Cinnamon Parfait with Nougat Sauce

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	5 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Beat the three egg yolks with the sugar over steam until very light. Then stir in the cinnamon. Beat 250 ml whipped cream until stiff and fold into the egg and cinnamon mixture. Beat a saddle of venison or loaf pan with cling film and pour the mixture into it. Let freeze for at least 5 hours. For the nougat sauce, bring 125 ml of whipped cream to the boil and dissolve the finely chopped nougat in it. Let cool and puree and then serve with the parfait. Take the parfait out of the freezer about a quarter of an hour before serving.

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.