John Myers
Parfait with La Reunion Vanilla and Lindau Strawberries (Prof. Dr. Werner Mang)
The perfect parfait with la reunion vanilla and lindau strawberries (prof. dr. werner mang) recipe with a picture and simple step-by-step instructions.
- 30 g Sugar fine
- 30 g Powdered sugar
- 1 tsp Vanilla powder
- 1 Pc. Vanilla pod
- 4 Pc. Eggs
- 400 ml Cream
- 50 ml Grand Marnier
- 1 pinch Salt
- 250 g Strawberries
- Carefully beat 4 tablespoons of sugar with approx. 2 shots of Grand Marnier and the scraped-out vanilla pulp in a saucepan on a low heat. Then remove from heat but keep beating until the contents are just lukewarm. Then there are 4 egg yolks, which have been mixed together beforehand, and are carefully folded in. Add 1 teaspoon vanilla powder, stir and let stand for now.
- Mix the 4 egg whites with a pinch of salt and use a mixer to make egg whites. In between, sweeten a little with 2 tablespoons of powdered sugar. Next, whip the cream. Now put the egg whites in a large bowl and fold in the egg yolk mixture. Then the whipped cream is added, which is also carefully folded in. Fill a chilled tin (preferably from the freezer) almost to the brim with it and smooth it out with a knife or spoon. Cover with cling film and put in the freezer for about 6.
- Before serving, cut the strawberries to taste and arrange on the plate. Take the parfait out of the freezer and place it very briefly and carefully in a hot water basin. When the parfait comes out of the mold, plunge onto a cutting board. The mass can then be cut into the desired portions with a knife and served.
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