Yield: 4 servings
|150 grams||Granulated sugar|
|10 drops||Vanilla essence|
|500 grams||Unsweetened cream; whipped|
|150 millilitres||Strawberry crush|
|4||Cream horn moulds; (readily available|
|; at most bakeries)|
|Oil for deep frying the noodles|
|4||Sprigs mint leaves|
|4 teaspoons||Pomegranate syrup; (20 ml.)|
|Cocoa powder for dusting|
FOR THE PARFAIT
FOR THE GARNISHING
The parfait: Put the eggs, egg yolks, sugar and vanilla essence in a stainless steel bowl and whisk in a double boiler over medium heat, stirring constantly, until the mixture reaches sabayon consistency or is frothy and light. Remove from heat and cool. Fold in the whipped cream and divide into two equal portions. Mix strawberry crush with one part and reserve the remaining part as is.
Pack each mould, at random and alternately, with the strawberry and vanilla mixtures and arrange in a tray. Heat oil in a frying pan, add the noodles and deep fry over medium heat until golden and crisp. Remove to an absorbent paper to drain the excess fat. Put the tray in the freezer and chill for three hours.
To serve: Make a bed of equal quantities of the fried noodles on each of the four dessert plates. Arrange the fruits as shown in the photograph.
Dust the corners of the plate with cocoa, spread the pomegranate syrup as shown, demould and place the parfait in the middle of the plate and serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.