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
Cream
Garnish
Utensils
One springform pan (approx. 24 cm in Ø)
How it's done
Parfait
In a bowl, mix the yoghurt with all the ingredients up to and including kirsch until smooth. Carefully fold in the cream. Layer the sponge and cinnamon parfait in the spring form tin, finishing with parfait, cover and freeze for approx. 3 hrs.
Cream
Remove the tin frame, cover the cake with the whipped cream and freeze for about another 2 hrs.
Garnish
Transfer the cake to the fridge for about an hour before serving, remove the spring form base, slide the cake onto a platter and decorate with pistachios and physalis.
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