Praline Parfait

Share on Facebook Recept afdrukken

Ingrediënten

Ingredients for 10–12 Servings

  • 4 Eggs
  • 2 Egg yolks
  • ⅓ cup 80 g Granulated sugar Dash of salt
  • 4.5 oz 125 g Dark couverture chocolate
  • 2 cups 500 ml Whipped cream
  • 4 tsp 2 cl Bacardi
  • 4 tsp 2 cl Cognac

Instructies

  • Beat the eggs, egg yolks, granulated sugar, and a dash of salt in a double boiler until creamy, then place bowl in ice water and beat until cold.
  • Melt the chocolate in a double boiler (watch out; don’t let it get too hot! ), and stir into the egg.
  • Stir in Bacardi and cognac and fold in the whipped cream.
  • Fill a terrine pan or individual containers and freeze overnight.
  • Let thaw slightly before serving, so that it isn’t too hard.

Notes / Tips / Wine Advice:

The praline parfait tastes even more delicate if you first line the terrine with baumkuchen slices.

The Ice of Poets, Knights, and Kings

Great artists have always liked the topic of ice cream. “Where is the snow of the bygone year?” asked François Villon, who wasn’t thinking of winter sports, but rather iced desserts. The crusaders brought the technology for creating ice cream from the Arabic lands back to France. Soon the French landed aristocracy could show their wealth not only through their well-stocked wine cellars, but also ice cellars where they stored iced fruit in all colors of the rainbow. Ice cream traveled from France to England, where King Charles I so jealously guarded the recipe for his favorite ice cream that he made it an official state secret. It remains such until the execution of the kind under the puritan Oliver Cromwell.

Garnish Recommendation:

cardamom berries  or burgundy cherries and vanilla foam
————————————————————————————————–
Recipe Category Dessert
Translate »