Honey – Cinnamon – Parfait

Summary

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

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Instructions

1. 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.
2. 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.
3. Then gradually fold in the mascarpone, add the cinnamon, as well as the shortbread and the shot of cognac.
4. Pour the mixture into rinsed molds or molds lined with cling film and leave to freeze overnight.
5. Take out approx. 20 to 30 minutes before serving so that the parfait can thaw nicely.
6. Goes well with it: rum pot, caramelized orange fillets, red wine pear,
7. PS: Portions vary of course depending on your appetite!