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Honey Berry Parfait

5 from 5 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 214 kcal

Ingredients
 

for a 1.5l mold

  • 100 ml Cream
  • 0,5 Vanilla pod
  • 2 Eggs
  • 40 g Dandelion syrup or liquid honey
  • 40 g Sugar
  • 250 g Mascarpone
  • 250 g Low fat quark
  • 200 g Black berry jam (black currants, josta berries, raspberries) or other jam as desired
  • Berry compote made from black currants, gooseberries, josta berries

Instructions
 

  • Separate the eggs. Beat the egg whites until stiff and refrigerate. Whip the cream until stiff and also put in a cool place. Mix the quark and mascarpone in a larger bowl with the scraped-out vanilla pulp.
  • Fill the egg yolks with the dandelion syrup and the sugar in a smaller bowl and whip over a hot water bath until white and frothy ("peel off to the rose" would be the technical term here ... means: dip into the mixture with a wooden spoon and then blow, clearly visible rings form in the mass, then it is finished stirring), then stir in a very cold water bath. Stir the mixture into the quark and mascarpone mixture. Then fold in the cream and finally the egg whites.
  • Line a square shape (preferably a can with a lid) with foil. Pour in the mixture (approx. 2 cm high), then add a layer of jam, again quark mixture, jam, quark mixture ... until the mold is full. The top layer should be curd mass. Put the lid on and put it in the freezer. The parfait should now freeze for at least 6 hours or better overnight.
  • Remove the parfait from the freezer 10 minutes before serving. Cut into slices or cubes with a knife, add a few berries and drizzle with some juice. Finished.
  • The jam and berries can of course be varied as desired.

Nutrition

Serving: 100gCalories: 214kcalCarbohydrates: 8.9gProtein: 6.6gFat: 16.8g
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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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