Speculoos – Parfait
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 12 hrs 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 egg yolk
- 25 g suar
- 0.25 teaspoon ¼ vanilla pulp
- 25 ml apple juice
- 40 g speculoos
- 100 g cream
- 20 g chocolate, white, rated
- 1 pitahaya (s)
Print Recipe
Pin Recipe Instructions
- Chill the timbale molds.
- Mix egg yolks, sugar, vanilla pulp and apple juice in a bowl and beat in a hot water bath until the mixture is light yellow and creamy.
- Then beat cold in a cold water bath.
- Crumble the speculoos and fold in. Beat the cream until stiff and fold in as well.
- Pour the mixture into the molds and refrigerate overnight.
- Dip the molds briefly in hot water, turn out the parfait and serve with grated white chocolate and pitahaya.
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