Ingredients
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@bettybossi.ch
Basic mix
Parfait
Utensils
One loaf tin (approx. 25 cm / approx. 1 1/2 l), brushed with a little oil and lined with cling film
How it's done
Basic mix
Beat the egg yolks, sugar and vanilla seeds in a bowl using the whisk on a hand mixer until the mixture becomes lighter in colour.
Parfait
Beat half of the whipped cream into the mixture using a whisk, then carefully fold in the rest of the cream using a rubber spatula. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy. Carefully fold the egg whites into the mixture using a rubber spatula, transfer immediately to the prepared tin.
To freeze
Cover and freeze for approx. 4 hrs.
| Serve: | Remove the parfait from the freezer, tip out onto a chopping board, remove the cling film. Cut the parfait into slices, plate up. |
|---|---|
| Serve with: | Whipped cream, fresh berries |
How-tos
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