Nutmeg parfait

Ingredients for 2 servings:

• 40 g sugar, brown
• 1 egg(s), size M
• 2 tsp, heaped nutmeg, grated
• 1 pinch(s) cinnamon powder
• 1 tsp rum
• 100 ml soy cream (Soy Cream Cuisine)
• 1 tbsp oil (walnut oil)
• 1 pinch of salt
• possibly orange peel, grated
• possibly chocolate, dark

Instructions

Working time approx. 25 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 25 minutes

tart-sweet dessert, not only for allergy sufferers

Beat the egg with sugar, cinnamon, and rum over a double boiler until creamy. Continue beating while cold until a medium-firm cream forms (slightly firmer than a parfait made with cream later). Whisk the soy cream with oil and salt vigorously (e.g., in a mixer) and fold into the cold cream. The soy cream will remain quite runny. Don’t expect a stiff foam like you would with regular cream. Finally, stir in the grated nutmeg. Chill in the freezer for 4-6 hours, depending on the amount, stirring 2-3 times during the process. In a pinch, you can also leave it without stirring, e.g., overnight. The parfait will then become quite firm and will need to be removed from the freezer some time before serving. Serve in iced glasses. If desired, the parfait can be garnished with zest from orange peel or shavings of dark chocolate, for example. Notes: This parfait (without chocolate, of course) is also suitable for those with lactose or milk protein allergies. The amount of grated nutmeg seems high, but that’s intentional. Firstly, I use a nutmeg grinder, which “grates” slightly coarser flakes from the nutmeg, and secondly, the nutmeg flakes aren’t heated, making it harder for them to stand out against the sugar.