Manual Unold 48808 (page 21 of 60) (English, German, Dutch, French, Italian, Spanish)

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PARFAIT

The basis of a parfait consists of egg yolk and sugar, beaten in a bain-marie and then mixed and

frozen with other ingredients and cream to get a very creamy ice cream.

Apple Calvados Parfait

375 g apple, 1 lemon, 2-3 tblsp Calvados or

apple brandy, 1 egg, 1 egg yolk, 75 g sugar,

250 ml cream

Peel and cube the apple, mix it with the lemon

juice. Take 1 teaspoon aside and cook and mash

the remaining apple in a small amount of water.

Beat eggs and sugar in a bain-marie. Add the

mashed apple to the cooled egg mass. Beat the

cream and add it also. Prepare ice cream in the

ice cream maker. At the end of freezing, add the

apple cubes and the apple brandy.

Serve with black current or blackberry sauce.

Praliné Parfait

50 g sugar, 80 ml water, 2 egg yolk, 1 tsp vanilla

sugar, 1 pinch of grated orange peels, 75 g plain

chocolate, 60 g nougat, 1 tblsp cocoa liqueur or

rum, 250 ml cream

Boil sugar with water, beat the egg with the

cooled sugar water, the vanilla sugar and the

orange peels. Melt chocolate and nougat and

add to the eggs, add liqueur or rum. Add the

beaten cream. Mix all ingredients and prepare

ice cream in the ice cream maker.

The authors have thoroughly considered and tested the recipes included in these operating

instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG

and their assignees shall not be liable for personal injuries, material damages and financial loss.

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Unold 48808 Manual

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