Summary

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)

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Instructions

1. Chill the timbale molds.
2. 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.
3. Then beat cold in a cold water bath.
4. Crumble the speculoos and fold in. Beat the cream until stiff and fold in as well.
5. Pour the mixture into the molds and refrigerate overnight.
6. Dip the molds briefly in hot water, turn out the parfait and serve with grated white chocolate and pitahaya.