John Myers
Eggnog Parfait on Strawberry Carpaccio
The perfect eggnog parfait on strawberry carpaccio recipe with a picture and simple step-by-step instructions.
- 2 Pc. Eggs
- 1 packet Vanilla sugar
- 20 g Sugar
- 50 ml Advocaat
- 150 g Whipped cream
- 14 Pc. Strawberries
- 2 tbsp Chopped pistachios
- Lemon balm
- Separate eggs. Beat egg yolks, vanilla sugar and sugar with the whisk of the hand mixer in a high mixing beaker for approx. 5 minutes until creamy white. Gradually pour in eggnog.
- Beat egg whites and cream separately until stiff. Fold one after the other under the egg yolk mixture.
- Fill the parafit mixture into 5 small molds (approx. 150 ml content) and leave to freeze for at least 4 hours.
- 2 Wash the strawberries and set them aside. Clean and wash the remaining strawberries, pat dry and cut into very thin slices. Arrange the strawberry slices close together on 5 plates.
- Dip parfait molds in hot water, loosen the edge with a small knife and turn parfaits out onto the plates. Let thaw for 5 minutes.
- In the meantime, quarter the remaining strawberries. Sprinkle the carpaccio and parfait with pistachios, garnish with strawberry quarters and lemon balm.
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