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.
Notes
You can always eat ice cream!
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