My Four Seasons Parfaits – Winter
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 min |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 tablespoon ½ ground cinnamon
- 100 g suar
- 400 g cream
- 3 egg yolks
- 2 tablespoon plum water
- 12 plum (s), dried
- 0.25 liter ¼ red wine (Pinot noir, Pinot nero)
- 25 ml orange juice, fresher
- 0.5 ½ orange (s), the peel it cut into strips
- 2 tablespoon honey
Print Recipe
Pin Recipe Instructions
- Let the red wine, the orange juice and the orange peel with the honey simmer until the honey has dissolved. Now add this amount to the prunes so that they are all covered. Let it steep for at least 1 day.
- Beat the egg yolks until frothy. Then add the sugar and cinnamon and keep stirring until a thick mixture is formed. Now add the plum water. Whip the cream until stiff and fold into the mixture. Fill everything evenly into molds and freeze.
- Remove the orange peel to serve. Thaw the parfait, turn it out and serve with the plums and sauce.
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