Eggnog Parfait
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g chocolate icin, dark or couverture
- 3 egg yolks
- 50 grams sugar
- 200 ml whipped cream
- 50 ml egg liqueur
- 1 tablespoon oil for the mold
- some eggnog to garnish
Print Recipe
Pin Recipe Instructions
- Melt the chocolate icing over the hot water bath. Place on a baking sheet lined with baking paper and spread very thinly. Min. Chill for 10 minutes.
- Whip the whipped cream until stiff. Beat the egg yolks with the sugar and eggnog in a bowl over a hot water bath with a whisk or a hand mixer until thick and creamy for at least 5 minutes. Let the custard cool in a cold water bath while stirring. Carefully fold in the whipped cream.
- Spread the oil on a round cake tin (18 cm) and line it with cling film. Break the chocolate into coarse pieces / plates and layer them alternately with the egg liqueur cream in the mold. Min. Freeze for 2 hours.
- Remove the parfait from the mold and cut into 4 pieces. Serve drizzled with some egg liqueur.
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