Caramel Parfait
Pane-Bistecca
Ice-cream is quickly made, and Parfait even quicker! Why? Simple! Ice-cream must be beaten to get creamy, Parfait not.
But to make it creamy you must add eggs. I found a remarkably simple recipe in a magazine from LandGenuss 1/2013. You can actually use it as base and then add your ingredients to make it fruity or not. I had caramel sauce at home, so I added that and also served some of it on top. What can I say? I had to make two servings as it just evaporated. My family members are ice-cream monsters!
But to make it creamy you must add eggs. I found a remarkably simple recipe in a magazine from LandGenuss 1/2013. You can actually use it as base and then add your ingredients to make it fruity or not. I had caramel sauce at home, so I added that and also served some of it on top. What can I say? I had to make two servings as it just evaporated. My family members are ice-cream monsters!
Ingredients
300 ml Cream
3 Egg yolk
30 g Sugar
1 tsp Vanilla Sugar
50 ml Caramel Sauce
Instructions
1
Step 1
Beat the whipping cream until stiff. Beat the egg-yolks with the sugar and vanilla sugar. Mix both together. Then add the caramel sauce and fold it in.
2
Step 2
I filled some caramel sauce into a dish, then poured the parfait on top and froze it. You need to freeze it for at least 6 hours.
3
Step 3
When you serve it, the caramel sauce on top will melt and that looks nice. But you can also just add some caramel sauce on top to decorate.