Nut Parfait with Warm Cinnamon Sauce

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	3 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

100 g walnuts
2 egg yolks
2 tablespoon honey
200 ml cream

For the sauce:

0.5 ½ point sauce powder, vanilla, for cooking
1 tablespoon sugar, brown
250 ml milk
stick Cinnamon, 3 cm

Instructions

Finely grind 2/3 of the nuts and lightly toast them in a pan without fat, allow to cool. Beat egg yolks and honey in a water bath until creamy, fold in roasted nut flour and let cool. Whip the cream until stiff and fold in. Line a freezer-safe form with cling film and pour in the cream, cover and freeze for a few hours.
For the sauce, mix the sauce powder with a little milk. Heat the rest of the milk, add the cinnamon stick and brown sugar, stir in the mixed sauce powder and bring to the boil, remove the cinnamon stick. Let the sauce cool down a bit, stirring occasionally. Chop the remaining nuts.
For serving: cut the parfait into slices or shape into balls, arrange on plates with prepared fresh fruit slices according to your taste, sprinkle with chopped nuts and serve warm sauce separately.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.