John Myers
Eggnog Parfait with Blueberries and Raspberry Puree
The perfect eggnog parfait with blueberries and raspberry puree recipe with a picture and simple step-by-step instructions.
- 4 St Eggs
- 100 g Sugar
- 250 g Cream fine for whipping
- 100 ml Advocaat
- 200 g Blueberries fresh
- 250 g Fresh raspberries
- 2 packet Vanilla sugar
- 10 Pc. Amarettini almond biscuits
- Wash the blueberries, pat dry, roughly chop and then set aside.
- Separate three eggs. Beat one whole egg and three egg yolks with the sugar until frothy. Briefly whip the creme fine (or cream) and then pour in a packet of vanilla sugar and beat until done.
- Fold the creme fine (or cream) and the egg liqueur in portions into the egg and sugar mixture and stir. Finally fold in the blueberries. Put the mixture in a cake tin lined with cling film and place in the freezer for at least 5 hours.
- For the raspberry puree, wash and dab the raspberries. Pour into a tall container, sprinkle a packet of vanilla sugar on top and use the blender to make a puree. Season to taste and, depending on the sweetness of the raspberries, sweeten again. Chill until serving.
- Take the parfait out of the freezer about 10 minutes before serving. Arrange in portions on plates, add the raspberry puree and sprinkle with crumbled amarettini biscuits.
- Bon appetit!
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