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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
For 1 cake tin (approx. 20 cm), rinsed out with cold water and lined with cling film
How it's done
Bring the wine to the boil in a pan along with all the other ingredients up to and including the sugar. Reduce the heat, reduce the liquid to 100 ml stirring occasionally, strain into a measuring jug and allow to cool slightly.
Using the whisk on a mixer, beat the egg yolks and sugar in a thin-sided bowl until the mixture is light in colour. Pour in the cooled mulled wine and suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Continue to whisk the mixture for approx. 4 mins. until it is frothy and traces form when it is stirred. Remove the bowl from the heat, whisk briefly, allow to cool slightly. Fold in the whipped cream. Beat the egg whites with the salt until stiff, add the sugar, beat briefly until the mixture turns glossy. Carefully fold the beaten egg whites into the mixture, transfer to the prepared tray, smooth down, cover and freeze for approx. 6 hrs.
Bring the sugar and water to the boil in a pan without stirring, reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Drizzle long drops onto a sheet of baking paper using a spoon, place nuts in the caramel drops, leave to dry. Remove the parfait from the freezer, lift out of the tray, cut into slices, serve with the caramel drops.
|Prepare:||This recipe can be made the day before.|
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