For the hippie bowls: 450 g Flour 200 g Rock sugar 200 g Butter 1 Pc. Egg 1 tsp Cardamom 0,5 l Water For the red fruits: 700 g Red fruits 100 g Sugar For the vanilla cream: 1 Pc. Vanilla pod 320 ml Milk 100 g Sugar 4 Pc. Egg yolk For the brioche: 380 g Flour 3 tbsp Sugar 1 Pr Salt 21 g Yeast cubes 100 ml Milk 150 ml Butter 3 Pc. Eggs 1 tbsp Milk For the partfait: 400 g White chocolate 800 g Cream 6 Pc. Egg yolk 120 g Powdered sugar
Boil the water and dissolve the rock sugar in it, then let it cool down. Heat the butter and beat until frothy, then gradually add the egg, cardamom, sugar solution and flour.
Before baking, the dough needs at least 24 hours to reach the required consistency. Stir the dough well again before baking.
Then bake in portions on a suitable waffle iron into wafer-thin waffles within 1 minute.
Shape the finished, still soft waffles over a bowl into small bowls and let them set. Store in tin can until serving.
Scrape the inside of the vanilla pod and place both the pulp and pod in a metal bowl. Add milk, sugar and egg yolk and stir gently.
Pour the bowl over a water bath and let it set to a creamy consistency for about 15 minutes while stirring.
Then pass the cream through a sieve and cover with cling film.
Place the cling film on the surface of the cream so that no condensation can form. Keep in a cool place until further processing.
Warm the milk slightly and dissolve the yeast in it. Mix the flour, salt and sugar in a bowl and add the milk-yeast mixture along with 50 g butter and 2 eggs.
Knead well with the dough hook for five minutes. Then cut the remaining butter into small pieces and add to the dough with the dough hook running until it is smooth and pliable.
Let rise at room temperature for 2 hours. Put the dough in a loaf pan or alternatively put it in balls on a baking sheet. Cover with a cloth and let rise again for 30 minutes.
Preheat the oven to 180 ° C and bake the brioche for 20 minutes. Then let cool on a rack.
Chop the chocolate with a knife and carefully melt in 200 ml of cream on the stove while stirring. Whip the remaining cream until stiff and set aside.
Mix the egg yolks with powdered sugar in a metal bowl and pour over a hot water bath. Add the melted chocolate and whip until creamy.
Remove from the water bath and add the whipped cream. Put the parfait mixture in a loaf tin lined with cling film and freeze for at least 12 hours.
Spread the red fruits on a tall baking sheet and sprinkle with the sugar.
After cooling, tear the finished brioche into large pieces and mix with the cooled vanilla cream in a large bowl.
Now add this mixture to the sugared red fruits on the baking sheet and mix loosely.
Use a large spoon to pull a few fruits to the surface. Then bake at 200 ° C for about 20 minutes until the brioche has a golden brown color.
To serve, take the parfait out of the freezer and let it thaw for 5 minutes. Turn out of the mold and cut out small portions of parfait with a serving ring.
Place the hippopotamus bowls on a plate and fill with the warm brioche and fruit mixture.
Place the parfait on top and serve quickly. The ice-cold parfait gradually mixes with the warm fruits.
Serving: 100 g Calories: 298 kcal Carbohydrates: 35.3 g Protein: 3.6 g Fat: 15.8 g