Printen Parfait
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 6 hrs 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 gingerbread (Aachener Gewürzprinten, approx .: 70-75 grams)
- 2 egg yolks
- 1 egg (s)
- 50 g suar, fine
- 1 pinch (s) salt
- 200 ml cream
- 50 ml rum, (Cuban)
Print Recipe
Pin Recipe Instructions
- Printen on a vegetable grater, coarsely grate (food processor will be too fine.
- Beat the egg yolks and egg with a pinch of salt and sugar in a bowl on a double boiler until the mixture is almost white and thickens. Beat the mass cold.
- Whip the cream until semi-stiff. Fold in the rum, grated prinet and cream.
- Pour the mixture into a mold and put in the freezer for about 6 hours.
- Mass results in approx.: 1000 ccm = one parfait shape.
- As a drink I recommend Muscat Spätlese, e.g. from Alsace.
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