Cinnamon Parfait with Plum-orange Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 min |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the parfait:
- 4 egg (s)
- 100 g honey (acacia)
- 50 ml milk
- 1 tablespoon cinnamon powder
- 4 tablespoon rum
- 350 ml cream, whipped
- 25 g suar
For the sauce:
- 125 ml red wine
- 125 ml port wine
- 4 tablespoon honey
- 2 tablespoon jam (orange bitters with orange strips)
- 200 g plum (s), dried
Print Recipe
Pin Recipe Instructions
- Parfait:
- Separate eggs. Mix egg yolks with honey + milk and whip creamy over a hot water bath for 5 minutes; then stir cold. Scatter cinnamon powder, add rum and fold in with the whipped cream. Beat egg whites with sugar until stiff and fold in as well. Pour the mixture into an oblong shape and let it freeze for at least 5 hours.
- Sauce:
- Mix the red and port wine, honey and orange jam well. Fold in the plums; they should be well covered by the liquid. Cover and leave the sauce to stand for at least 24 hours.
- Tip: as a decorative orange peel strips (untreated)
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