John Myers
Honey Berry Parfait
The perfect honey berry parfait recipe with a picture and simple step-by-step instructions.
for a 1.5l mold
- 100 ml Cream
- 0,5 Vanilla pod
- 2 Eggs
- 40 g Dandelion syrup or liquid honey
- 40 g Sugar
- 250 g Mascarpone
- 250 g Lowfat quark
- 200 g Black berry jam (black currants, josta berries, raspberries) or other jam as desired
- Berry compote made from black currants, gooseberries, josta berries
- Separate the eggs. Beat the egg whites until stiff and refrigerate. Whip the cream until stiff and also put in a cool place. Mix the quark and mascarpone in a larger bowl with the scraped-out vanilla pulp.
- Fill the egg yolks with the dandelion syrup and the sugar in a smaller bowl and whip over a hot water bath until white and frothy (“peel off to the rose” would be the technical term here … means: dip into the mixture with a wooden spoon and then blow, clearly visible rings form in the mass, then it is finished stirring), then stir in a very cold water bath. Stir the mixture into the quark and mascarpone mixture. Then fold in the cream and finally the egg whites.
- Line a square shape (preferably a can with a lid) with foil. Pour in the mixture (approx. 2 cm high), then add a layer of jam, again quark mixture, jam, quark mixture … until the mold is full. The top layer should be curd mass. Put the lid on and put it in the freezer. The parfait should now freeze for at least 6 hours or better overnight.
- Remove the parfait from the freezer 10 minutes before serving. Cut into slices or cubes with a knife, add a few berries and drizzle with some juice. Finished.
- The jam and berries can of course be varied as desired.
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