Honey – Cinnamon – Parfait
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 8 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 ml cream
- 1 vanilla pod (s)
- 2 tablespoon honey
- 3 egg yolks
- 100 g suar
- 250 g mascarpone
- 1 teaspoon cinnamon, ground
- 6 biscuit (s), (butter biscuits), crumbled
- 1 shot cognac
Print Recipe
Pin Recipe Instructions
- Cut the vanilla pod lengthways, scrape out the pulp and bring to the boil with the pod in the whipped cream. Add the honey and simmer for a few minutes.
- Whip the egg yolks with the sugar until white and creamy (if possible in a hot water bath), stir in the cream-honey mixture in sips and whip until thick.
- Then gradually fold in the mascarpone, add the cinnamon, as well as the shortbread and the shot of cognac.
- Pour the mixture into rinsed molds or molds lined with cling film and leave to freeze overnight.
- Take out approx. 20 to 30 minutes before serving so that the parfait can thaw nicely.
- Goes well with it: rum pot, caramelized orange fillets, red wine pear,
- PS: Portions vary of course depending on your appetite!
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