John Myers
Amaretti and Cinnamon Parfait with Cherry Ragout
The perfect amaretti and cinnamon parfait with cherry ragout recipe with a picture and simple step-by-step instructions.
- 1 Pc. Egg
- 3 Pc. Egg yolk
- 50 g Powdered sugar
- 1 tsp Cinnamon powder
- 100 g Amarettini almond biscuits
- 250 g Cream
- 400 ml Cherry juice
- 250 ml Red wine
- 2 Pc. Cinnamon sticks
- 100 ml Cassis liqueur
- 1 tbsp Custard powder
- 1 Pc. Lemon fruit juice
- 300 g Pitted cherries (from the jar)
- 30 g Unsweetened cocoa
- Beat the egg, egg yolk, cinnamon and powdered sugar in a bowl with a hand mixer for about 5 minutes until frothy. Crumble the amarettini finely and whip the cream until stiff. Then carefully fold the crumbs and cream alternately under the egg foam. Line a mold (approx. 500 ml content) with cling film and pour in the parfait mixture. Put the whole thing in the freezer for about 6 hours.
- In a saucepan, reduce the cherry juice, red wine, cassis liqueur and the cinnamon sticks to 300 ml. Then remove the cinnamon sticks from the sauce. Mix the pudding powder with the juice of the lemon and use it to thicken the boiling sauce. Then stir in the cherries.
- Turn the amaretti and cinnamon parfait out of the mold and remove the foil. Then dust the pafait with the cocoa powder, cut into pieces and serve with the cherry ragout.
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