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
To serve
Utensils
One loaf tin (approx. 20 cm), fully lined with baking paper
How it's done
Parfait
Place the egg yolks and sugar in a bowl, beat until light and fluffy. Carefully fold the whipped cream into the mixture. Beat the egg whites with the salt until stiff. Add the sugar and continue to beat until the egg whites turn glossy. Carefully fold the beaten egg whites, raspberries and pistachios into the mixture. Spoon the mixture into the prepared cake tin, cover and freeze for approx. 6 hrs.
To serve
Turn the semifreddo out onto a platter, remove the baking paper. Mix the raspberries, chilli and lemon juice, leave to infuse briefly. Spread the raspberries and pistachios on top of the semifreddo, cut into slices.
| Prepare: | The parfait can be made approx. 2 days in advance. |
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