John Myers
Caipirinha Ice Cream Parfait
The perfect caipirinha ice cream parfait recipe with a picture and simple step-by-step instructions.
- 2 whole Eggs
- 60 g Sugar
- 1 pinch Salt
- 2 whole Limes
- 2 tablespoon Cane sugar
- 300 ml Cream
- 3 tablespoon Lemon balm fresh
- 3 tablespoon Lime juice
- 3 tablespoon Cachaca
- Beat the eggs together with the sugar and salt over hot steam until a thick creamy mass is formed – then cool the mass in a cold water bath and stir it again and again in between
- In the meantime, rub off the peel of the limes – then cut away the entire remaining peel with a sharp knife and dispose of it – then cut out the lime fillets between the separating skins and collect the juice in the process – press the remaining skins of the lime through a sieve around the to squeeze out the remaining juice – cut the lime fillets into very small pieces (again collect the juice) and marinate with a lot of cane sugar
- Beat the cream (or soy cream) until stiff – chop the lemon balm very finely – now add the chopped lemon balm, the lime juice, the lime zest, the cachaca (sugar cane schnapps) and half of the marinated lime fillets to the now cooled egg mixture – everything goes well together Mix and then fold the mixture into the whipped cream
- the parfait mass is filled into portion glasses or silicone molds – a few pieces of the remaining marinated lime fillets are placed on top as decoration – close the molds and freeze for at least 3 hours
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