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Dessert – Cinnamon Blossom Yogurt Parfait with Caramelized Fresh Plums

5 from 3 votes
Total Time 5 hours 40 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 216 kcal

Ingredients
 

Cinnamon blossom yogurt parfait:

  • 2 Egg Whites
  • 1 tbsp Powdered sugar
  • -
  • 250 g Cream
  • 0,5 Grated tonka beans
  • 1 tbsp Bourbon vanilla sugar
  • Own production
  • -
  • 250 g Natural yoghurt
  • 2 tbsp Vanilla syrup
  • -
  • 1 splash Lemon juice
  • 1 tsp Ground cinnamon blossom
  • Or just cinnamon - Or just gingerbread Or Christmas spice
  • 2 tbsp Powdered sugar

Caramelized plums:

  • 400 g Fresh plums
  • Also very tasty with apples
  • 100 g Extra fine sugar
  • Sugar the evening before
  • 50 g Butter
  • 100 g Extra fine sugar

Instructions
 

Preparations one day in advance:

  • The day before, simmer the cream with the freshly grated tonka bean for about 10 to 15 minutes, usually make double the amount of this cream, I like it so much, with dry cake or as a crema on coffee, simply delicious. ..
  • The fresh plums are also prepared the day before, so they are washed and placed on a cloth or kitchen towel to dry. In the meantime, weigh the sugar, have a sufficiently large bowl ready and put the cutting board with knife ready ...
  • Cut the plums all around with the knife up to the core, then turn one plum with both hands against each other, so the core is then released well ... if this is done with all plums, the plum halves are now only in Cut the carving and put it in the bowl, just sprinkle with the sugar and let it infuse, as enough juice should form for the sauce ... so it makes sense to do this the evening before ...

For the cinnamon blossom yogurt parfait:

  • Always start with the egg whites, it's a habit of mine, then I don't have to constantly change the hand mixer ... so the egg white slowly stiffens, I add the powdered sugar and a nice, creamy egg whites emerge, put aside ...
  • The tonka bean cream has already simmered and is now whipped up with vanilla sugar until it is nice and creamy and also set aside ...
  • Now just stir the yogurt with vanilla syrup, the squirt of lemon juice (don't take too much, should just bring a freshness kick), the icing sugar and the ground cinnamon blossoms until smooth ...
  • I always prepare the shape with parchment paper, I think it's better because there aren't those wrinkles on the outside of the parfait, which usually happened with the cling film ...
  • So, just combine the three creamy ingredients, add the cream to the yoghurt cream and carefully fold it in, then just carefully fold in the egg whites, put it in the prepared form with it and off to the frozen food ... oh ... don't forget , at the beginning always stir well with a fork every half hour, then ice crystals that are not so big will form and then become a bit looser overall ... so about four to five hours in frozen food are sufficient ...

For the caramelized plums:

  • Shortly before serving, about 25 minutes beforehand should always be enough, the sugar is melted in the pan (pot) with butter, the plum wedges are added and caramelized for a very short time, caution is required here, it is really very fast that it will be bitter, so really only for a very short time ...
  • Now just add the pulled juice from the plum wedges and the caramelized plums with sauce are already prepared ... is really quick ... write everything down here, took a lot longer than the entire preparation ... 🙂

Serve:

  • About 30 minutes before serving, I take the parfait out of the frozen food, turn it out of the mold onto a sufficiently large plate, remove the parchment paper and put it in the refrigerator ...
  • The plums have also been caramelized in this time frame and are now nicely distributed on the plate (s) while still warm and covered with the sauce ... the turned parfait is cut into slices, draped on top and also with the Slightly napped plum sauce ...
  • You can also serve the still warm plum wedges on the parfait, depending on your own taste ... just want to consider that the parfait then naturally melts a lot more ...
  • Possibly a piece of chocolate cake with creamy tonka bean cream ... mmmhhh ... this is something for my mother's daughter ... delicious ... I often have a dessert in this abundance, so the main course is a bit sparse there is still enough space ... or as in the photo, as a bigger sweet dish in the afternoon and of course the suitability test ... 😉

My tips on this:

  • Instead of cinnamon blossoms, it also tastes sooooo delicious just with cinnamon or only with gingerbread spice ... mmmhhh ... also delicious on caramelized apples, cinnamon goes great with ... 🙂 Is a dessert that is excellent for several People are suitable because you don't need soooo long to prepare or serve while eating and still everything was freshly prepared ... I personally can sniff this dessert at any time of the year ... is a really delicious autumn or winter dessert. ..
  • My experience with this is that the parfait is better for my taste if it is prepared on the same day as it should be served, then I personally like the consistency better ... but it is also a matter of taste again ...
  • One more note on the recipe from me, a lot has been written, but the preparation is really quick, you have to explain more for beginners, I think ... and the plate was the usability test ... 😉 ... the other portions were normal, but I didn't take any photos of them, forgot ... so with a slice of parfait, about half of the plum wedges depicted (approx. 70 g) a small piece of chocolate cake (20 mm shape baked) and a dollop of the creamy clay cream ...

The preparation explained in a simplified way:

  • Preparation, simmer the cream with the ingredients, prepare the plums and let them infuse with the sugar. One day later, whip the egg whites with the icing sugar until creamy, whip the cream that was simmered the day before until creamy, stir the yoghurt mixture with the ingredients until smooth, carefully stir the egg whites, cream and yoghurt mixture into a cream and let it freeze for a few hours in a frozen form Stir with a fork for three hours every half hour ... about 30 minutes before serving, the parfait from the frozen food is placed in the refrigerator, the plum wedges are caramelized, and the plum juice, which is then stirred in at the end, creates the Plum sauce ... then just serve up appealingly ... bundled that way, of course ... 😉

Note on the nutritional information:

  • I cannot guarantee the nutritional value and calorie information given in the recipe ... not all of the ingredients I have used are included in the list of ingredients and I have no knowledge of which units of measure are entered for the correct calculation ...

Nutrition

Serving: 100gCalories: 216kcalCarbohydrates: 30.7gProtein: 1.4gFat: 9.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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