My Four Seasons Parfaits – Autumn
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 5 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 80 g walnuts
- 150 grams sugar
- 400 g cream
- 2 tablespoon rum, white
- 4 egg yolks
- 300 g cherry (s), pitted (lass)
- 300 ml cherry juice
- 0.25 liter ¼ red wine
- 80 ml cassis
- 1 stick cinnamon
- 1 vanilla pod (s), the pulp it
- 1 lemon (s), the grated zest and the juice from it
- 2 tablespoon kirsch
Print Recipe
Pin Recipe Instructions
- Caramelize 2 tablespoon of the sugar. Add the walnuts, mix everything well - do not allow to burn - and place on a large board. Boil the rest of the caramel with a little cream.
- Mix the egg yolks with the rest of the sugar until frothy. Add the caramel cream, beat warm and cold. Cover the walnut brittle with foil, carefully chop it up with a kitchen hammer or a heavy saucepan and add to the egg yolk mixture together with the rum. Mix well. Whip the cream, fold in and fill in molds and freeze for approx. 5 hours.
- Now reduce the cherry juice with red wine, cassis, the cinnamon stick, vanilla pulp and scraped out vanilla pod to approx. 200 ml. Then remove the cinnamon and vanilla sticks. Now add the lemon juice and the grated lemon zest - if necessary, add powdered sugar to taste. Now add the kirsch and the cherries. Wait until they warm up too. Serve warm in deep plates. Place the parfait that has been slightly thawed in the middle of the sauce.
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