Recipes
France Ingredients (5 Servings)
Cinnamon parfait:
- 4 eggs
- 1.5 teaspoons of ground cinnamon
- 150 g of sugar
- 4cl of rum
- 500 ml cream (30 % fat)
Roasted damsons:
- 300 g damsons (fresh or tinned)
- 30 g sugar
- 1/2 packet of vanilla sugar
- 150 g of butter
- 60 ml of water
- 50 ml of apple juice (or water)
- 1 pinch of cinnamon
- Gingerbread spice mix
- 20 ml of lemon juice
- Breadcrumbs (for thickening)
Nutritional values (per serving)
Directions
Parfait:
Beat the eggs, cinnamon and sugar together over a warm water bath until creamy. Add the rum and stir (preferably on ice) until cold. Whip the cream until it forms stiff peaks. Fill small dessert dishes with the cinnamon parfait mix and freeze. Covering the dessert dish with cling film before freezing helps you to remove the parfait from the dish later.
Roasted Damsons:
Wash the damsons under cold water, strain, cut in half and remove the stones. Melt the sugar, vanilla sugar and butter in a frying pan, stirring until the sugar starts to caramelise. Add the damsons and glaze for 5 minutes, then add the apple juice and bring to the boil. Thicken the mixture with breadcrumbs and allow to cool. Season with lemon juice and the spice mix.
Nutrition Tips
The recipe is also perfect as a base for other kinds of parfait. Instead of cinnamon you can add vanilla, fruit puree or melted jams to the beaten eggs.