in

Warm Egg Peck with Avocado-ginger Parfait and Raspberry Sauce

Spread the love

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:

  1. 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.
  2. 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.
  3. 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:

  1. 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.
  2. 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.
  3. 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:

  1. Heat the frozen raspberries with the kirsch in a saucepan. Then smooth the raspberry puree through a sieve.
Dinner
European
warm egg peck with avocado-ginger parfait and raspberry sauce

Facebook Comments

Written by John Myers

Professional Chef with 29 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Wild Garlic – Seasoning Salt

Deer Tower with Gorgonzola and Fig on Chestnut Puree with Blackberry Sauce