Mix the yeast, milk, egg yolk, flour, butter, salt and vanilla sugar into a smooth dough. Beat egg whites and sugar to a snow and fold into the other dough. The finished dough must rest in a warm place for at least 15 minutes and can then be baked to dalken in an eye pan.
Place the plums together with the spices and port wine in a tight container for about 48 hours. Shake the mixture occasionally. For further preparation, remove the spices and use the lightning chopper or meat grinder to process the plums into a sauce.
Beat the egg yolks with the honey and vanilla on the water bath until frothy until the mixture reaches approx. 72 ° C. Dissolve the cold soaked gelatine in the still warm mixture. Then stir the mixture until it is below 30 ° C. At this point fold the whipped cream and walnuts into the mixture. Fill the parfait into any shapes and then freeze for at least four hours.
Mousse au Chocolat:
Beat the egg yolks, egg and sugar in a water bath until frothy until the mixture reaches approx. 72 ° C. When the mixture has reached below 40 ° C, stir in the liquid couverture. Now stir everything to below 30 ° C and fold in the whipped cream. Let the chocolate mousse cool in the refrigerator for four hours.
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