Christmas parfait
8 portions
30 minutes + 4 hours in freezer
Ingredients
- 6 egg yolks
- 60 g Dansukker Icing Sugar
- 70 g Dansukker Glucose Syrup
- 600 ml cream
Beat egg yolks, sugar and glucose syrup until fluffy.
Whisk the cream in a separate bowl. Mix the egg batter and cream and pour the parfait into a bread tin covered in plastic wrap.
Freeze for 4-5 hours. Remove from the freezer about 20 minutes before serving.
Serve with berries of your choice.
The recipe was made by
