John Myers
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Cinnamon Parfait with Amaret Plums
The perfect cinnamon parfait with amaret plums recipe with a picture and simple step-by-step instructions.
For the parfait
- 4 Pc. Egg yolk
- 3 Pc. Eggs
- 1 pinch Salt
- 150 g Sugar
- 2 packet Vanilla sugar
- 500 ml Whipped cream
- 2 tsp Cinnamon powder
For the plums
- 500 g Plums
- 100 ml Amaretto
- 1 pinch Cinammon
- 1 tbsp Sugar brown
For the parfait:
- Beat eggs, egg yolks, vanilla sugar, sugar and salt over a hot water bath until the mixture has a creamy consistency. Do not let it get too hot, otherwise the egg will freeze.
- Remove from the water bath, mix in the cinnamon and keep beating until the mixture has cooled down. Whip the cream until stiff and stir carefully into the mixture. Pour the mixture into parfait molds (or a loaf pan) and place in the freezer for 24 hours.
For the amarettos:
- Wash and core the plums, place the plums in a bowl, add the cinnamon, sugar and the amaretto and leave to stand in the refrigerator for about 12 hours.
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