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
Parfait
Nut sauce
Utensils
One loaf tin (approx. 20 cm), brushed with a little oil and lined with cling film
How it's done
Parfait
Using the whisk on a hand mixer, beat the egg yolks, sugar and vanilla seeds in a bowl for approx. 2 mins. until the mixture becomes lighter in colour, carefully stir in the wine. Beat the egg whites with the salt until stiff, add the sugar, briefly continue beating until the egg whites turn glossy. Carefully fold the egg whites and whipped cream into the mixture, transfer immediately to the prepared tin. Cover and freeze for approx. 6 hrs.
Nut sauce
Bring the sugar and wine to the boil in a wide pan, without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the nuts and cream, return the pan to the hob, simmer until the sugar has dissolved.
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