Parfait with Lemons
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 50 ml lemon juice
- 200 g suar
- 4 egg yolks
- 2 egg (s)
- 0.5 ½ vanilla pod (s), pulp scraped out
- 500 ml cream
- 40 ml liqueur, (limoncello, lemon liqueur)
Print Recipe
Pin Recipe Instructions
- Put the lemon juice with 100g sugar in a small saucepan and bring to the boil once.
- Beat the egg yolks and eggs with the rest of the sugar and the vanilla pulp until lightly frothy, pour in the still hot sugar syrup while stirring, continue beating until a thick mixture is formed.
- Whip the cream until stiff and stir 1/3 of it with the lemon liqueur into the foam mixture, carefully fold in the rest as well,
- Pour the mixture into a loaf tin lined with cling film and smooth it out. Freeze the mold in the frozen for at least 2-3 hours.
- Temper the mold in the refrigerator about 30 minutes before serving, then cut the parfait into slices and serve on chilled plates.
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