For the lemon parfait: 6 Pc. Egg yolk 200 g Cane sugar 350 ml Cream 250 ml Milk 4 Pc. Lemons For the sticky toffee pudding: 225 g Dates 175 ml Water Vanilla powder 175 g Flour Baking powder 2 Pc. Eggs 90 g Butter 140 g Brown sugar 2 tbsp Beet syrup 100 ml Milk For the salty caramel sauce: 200 g Sugar 90 g Butter 120 ml Cream Coarse sea salt
The lemon parfait:
Mix the egg yolks with sugar for the parfait until frothy. Warm milk, do not boil. Slowly add the egg yolk and sugar mixture to the warm milk and stir. Chill the mass.
Add the zest from two lemons and the juice from all 4 lemons to the cooled mass. Whip the cream and slowly fold in.
Line the mold with cling film and pour in the mixture. Put the whole thing in the freezer for at least three hours.
The sticky toffee pudding:
Cut the dates for the sticky toffee pudding into small pieces and pour the boiling water over them. Soak for 20 minutes. Sift the flour and baking powder and mix, break the eggs.
Mix the butter and brown sugar in a large bowl with a hand mixer. Slowly add eggs and then 2 tbsp golden syrup (sugar beet syrup).
Slowly add half of the flour and milk and then add half of the flour and milk again and stir everything well.
Mix the dates with the vanilla powder, mash with a fork and add to the mixture. Butter the muffin tin with 12 tins and distribute the mixture in it.
Bake at 180 degrees for 15-17 minutes. Best served warm.
The caramel sauce:
For the caramel sauce, heat the sugar in a saucepan and melt it. Add the butter, stirring constantly.
Then add the cream and bring to the boil briefly. Finally add a pinch of sea salt.
Take the parfait out of the freezer, cut into slices and decorate with flowers. Place sticky toffee pudding next to it and pour hot caramel sauce over it.
Serving: 100 g Calories: 300 kcal Carbohydrates: 40.7 g Protein: 2.1 g Fat: 14.2 g