Eggnog – Parfait with Almond Brittle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 egg (s)
- 1 packet vanilla sugar (bourbon vanilla sugar)
- 70 g suar
- 150 ml egg liqueur
- 150 g whipped cream
- 1 tablespoon almond sticks
- possibly strawberries for garnish
Print Recipe
Pin Recipe Instructions
- Separate the eggs. Beat egg yolks with vanilla sugar and 20 g sugar with an electric whisk in a high mixing beaker for about 5 minutes until very frothy. Slowly pour in 50 ml of egg liqueur.
- Beat egg white and cream separately until stiff. First fold the whipped cream, then the egg whites into the egg yolk mixture. Fill the parfait mass into 4 small molds (6 x 6 cm, 150 ml) and leave to freeze overnight.
- Heat 50 g sugar in a pan and caramelize until light brown. Stir in the almond sticks. Immediately place spoonfuls on baking paper and allow to cool.
- Briefly dip the parfait molds in hot water, loosen the edge with a small knife and turn the parfaits out onto plates. Let thaw for about 5 minutes. Pour the remaining egg liqueur around the parfaits. Serve decorated with almond brittle and strawberries if necessary.
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