Speculoos Parfait
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 9 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 150 g speculoos (almond or spiced speculoos)
- 4 egg yolks
- 100 g suar
- 50 g vanilla suar
- 100 ml apple juice
- 400 g cream, fresh
Print Recipe
Pin Recipe Instructions
- Place a loaf tin with a capacity of around 1.5 liters in the refrigerator.
- Mix the egg yolks with sugar, vanilla sugar (if possible, homemade) and the apple juice in a round stainless steel kettle and beat over the hot water bath (the water must not boil, risk of coagulation) until the mixture is white and thick. Then beat in a cold water bath until cold.
- Crumble the speculoos and carefully stir in. Whip the cream until stiff and fold in. Pour the mixture into the prepared form and put the form in the freezer overnight.
- Before serving, dip the mold briefly in hot water. Turn the parfait out and cut into slices. Garnish with grated white chocolate or serve with exotic fruits.
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