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Warm Egg Peck with Avocado-ginger Parfait and Raspberry Sauce
The perfect warm egg peck with avocado-ginger parfait and raspberry sauce recipe with a picture and simple step-by-step instructions.
Eierschecke:
Shortcrust:
- 150 g Flour
- 1 Pc. Egg
- 65 g Margarine
- 65 g Sugar
- 1 Msp Baking powder
Quark topping:
- 1 kg Quark
- 300 g Sugar
- 1 packet Custard powder
- 1 Pc. Vanilla pod
Check:
- 5 Pc. Eggs
- 200 g Sugar
- 150 g Margarine
- 1 packet Custard powder
- 500 ml Milk
Avocado and ginger parfait:
- 4 Pc. Protein
- 200 g Cream
- 120 g Powdered sugar
- 2 Pc. Ripe avocados
- 1,5 Pc. Pressed limes
- 2 Heaped tablespoons Grated ginger
Raspberry mirror:
- 200 g Frozen raspberries
- 1 cl Kirsch
Eierschecke:
- Grease the springform pan with margarine. Knead the shortcrust pastry by hand and spread it on the bottom of the springform pan. For the quark topping, scrape out the pulp from the vanilla pod and mix with the quark, sugar and custard powder.
- Spread the cream on the floor. Cook a packet of vanilla pudding powder according to the instructions. Add the margarine to the finished pudding and stir. Separate 6 eggs, mix the yolks with the sugar and set aside.
- Beat the egg whites until stiff and then mix the egg yolk sugar masses with the pudding. Slowly fold in the beaten egg white. Finally preheat the oven to 180 ° C and bake for about 1.5 hours.
Avocado and ginger parfait:
- Let the egg whites rise to room temperature while pouring the cream into a bowl and place in the freezer until ready to use. Beat the egg whites into snow.
- When the snow is almost stiff, add 2 tablespoons of powdered sugar and continue beating until the mixture is glossy. Then halve the avocados, remove the pulp from the skins, mash with a fork and drizzle with lime juice.
- Now mix in the ginger, then fold in the egg whites and distribute the mixture into the molds and place in the freezer overnight.
Raspberry mirror:
- Heat the frozen raspberries with the kirsch in a saucepan. Then smooth the raspberry puree through a sieve.



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