Contents
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Ingredients
For the bougatsa:
- 1 l Milk
- Lemon zest
- 1 Pc. Vanilla pod
- 4 Pc. Eggs
- 200 g Sugar
- 600 g Puff pastry
- 50 g Butter
- Cinnamon
- 50 g Powdered sugar
- Salt
- 200 g Wheat semolina
For the parfait:
- 4 Pc. Medium egg yolks
- 50 g Powdered sugar
- Salt
- 200 g Wheat semolina
For the strawberry compote:
- 1 kg Strawberries
- 250 g Sugar
- 300 ml Water
Instructions
Bougatsa:
- Halve the vanilla pod and scrape out the vanilla pulp. Bring the milk to the boil with a pinch of salt, vanilla pulp, sugar and the grated lemon zest.
- Stir in the semolina and let it swell. Let cool a little and fold the beaten eggs into the semolina.
- Stir gently over low heat until the eggs thicken. Chill the semolina, stirring frequently so that no skin develops.
- Grease the baking sheet and line it with half of the puff pastry. Spread the semolina filling evenly on the puff pastry.
- Place the remaining puff pastry on top of the semolina filling. Score small rectangles with a knife (later size of the puff pastry cuts). Brush with the soft butter.
- Bake at 180 ° C for about 30 minutes, until the puff pastry is beautifully golden yellow. Sprinkle the tray with the cinnamon and powdered sugar and serve while still warm.
Parfait:
- Lightly grease a small loaf pan (approx. 20-22 cm) and line it with a cut freezer bag; alternatively cling film.
- Whip the cream until stiff and set aside. Beat the egg yolks with the sugar for a few minutes in a hot water bath with a hand mixer until lightly frothy.
- To do this, heat the water in a large saucepan and put the stainless steel mixing bowl into it. Caution, the water should not boil, otherwise the mass may coagulate!
- Remove the egg foam from the water bath. Stir in the vanilla pulp and fold in the whipped cream.
- Now beat the parfait mass in a cold water bath (e.g. sink) or ice water for a few minutes.
- Pour the parfait mixture into the prepared dish, smooth it out, and pound it a few times. Let freeze for at least 6 hours.
- Then turn it out, remove the freezer bag and - depending on the cooling time - let the parfait thaw briefly before cutting. Serve with berries, pistachios or fruit sauce, if you like.
Strawberry compote:
- Boil the sugar in the water, add the cleaned strawberries, boil for a minute and immediately remove from the fire. Then let cool and serve.
Nutrition
Serving: 100gCalories: 185kcalCarbohydrates: 28.2gProtein: 2.8gFat: 6.6g