John Myers
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Fig – Yogurt Parfait with Elderberry Sauce
The perfect fig – yogurt parfait with elderberry sauce recipe with a picture and simple step-by-step instructions.
- 3 dl Cream 30% fat
- 150 g Natural yogurt low in fat
- 6 Pc. Figs blue fresh
- 100 g Tree nuts
- 150 g Honey
- 150 g Mascarpone
- 120 g Elderberries
- 1 dl Cassis liqueur
- 0,5 dl Water
- 1 packet Vanilla sugar
- 2 Pc. Star anise
- 0,5 Pc. Cinnamon stick
- 100 g Sugar brown
- 420 g Cake batter 2x
Note :
- It is not a real parfait, not a real semifreddo …… not desert as I should call the child. In the photo there is a can of quark, but I took mascarpone because it still had exactly 150g, the quark can was still unopened. I prefer mascarpone anyway. Bought cake batter (I didn’t have time to make it myself) Dimensions: 36 x 32 cm. The elderberries are the last berries from the garden.
Preparations:
- Lightly toast the tree nuts in a pan without fat. Chop. Whip the cream. Peel 3 figs, cut into cubes, set the other 3 aside for garnish. If the honey is firm, heat it up slightly until it becomes liquid.
The parfait mass:
- Mix the yoghurt and mascarpone, mix down the honey, walnuts and figs. Carefully mix in the cream three times. Pour into the prepared molds and place in the freezer for 8 hours.
The elderberry sauce:
- Put water, sugar, vanilla sugar, star anise, cinnamon stick and elderberries in a small saucepan and reduce in a syrupy manner. Remove from the stove, remove the spices, add the cassis liqueur. If you don’t have enough time, you can mix some starch with water or wine right from the start and stir it into the boiling syrup. Strain the whole thing in a fine sieve, cool.
Also :
- Take the two dough out of the package and spread it out. Cut out 10 circles with a 10 cm cookie cutter. Cut out 20 circles with a 5cm cutter. Each of the 20 halves. Place on a baking tray lined with baking paper, place a large circle and 4 semicircles evenly distributed around and slightly underneath. Drag picture. Prick with a fork, brush with egg yolk and bake in an oven preheated to 180 ° C.
Serving:
- Put parfait molds in the refrigerator about 30-40 minutes before serving to thaw. Wash the figs without peeling them into slices. Make a mirror with the sauce on a dessert plate and place the dough flower on top. Push the fig slices between the flower leaves. Napper the parfait with the sauce, place a slice of fig on top and serve.
- :–☆–:*:–☆:*:–☆–: Enjoy your meal: – ☆ -: *: – ☆: *: – ☆ -:
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