Panettoncino parfait

Panettoncino parfait

Total: 4 hr 37 Min. | Active: 30 Min.
vegetarian
Nutritional value / portion: 289 kcal
, Fat: 16 g
, Carbohydrate: 32 g
, Protein: 5 g

Ingredients

8 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Parfait

2 fresh egg yolks
1tbsp sugar
2dl full cream, beaten until stiff
2 panettoncini (approx. 180 g) roughly chopped
2 fresh egg whites
1pinch salt
1tbsp sugar

Toasted panettoncino

1 panettoncino (approx. 90 g)
1tbsp olive oil
1tbsp icing sugar

Orange sauce

1 organic orange, zest thinly peeled and cut into thin strips, use all of the juice
2tbsp maple syrup
5tbsp bitter orange marmalade
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Utensils

One loaf tin (approx. 22 cm), brushed with a little oil and lined with cling film.

How it's done

Parfait

Beat together the egg yolks and sugar using the whisk on a hand mixer until the mixture becomes lighter in colour. Carefully fold the whipped cream and panettoncino into the mixture. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy, carefully fold into the mixture using a rubber spatula. Transfer the mixture to the prepared tin, cover and freeze for approx. 4 hrs.

Toasted panettoncino

Place the pieces of panettoncino on a tray lined with baking paper, brush with oil and dust with icing sugar.

Bake for approx. 7 mins. in the centre of an oven preheated to 180°C.

Orange sauce

Bring the orange juice and maple syrup to the boil in a stainless steel pan. Add the orange peel, simmer for approx. 5 mins., strain, return the liquid to the pan, set aside the orange peel. Add the orange jam to the liquid, bring to the boil while stirring, turn down the heat, reduce the sauce a little, return the peel to the pan. Serve the sauce with the parfait.

How-tos

Beating egg whites

Beating egg whites

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