Strawberry and vanilla parfait

4 servings

Ingredients

QuantityIngredient
4Eggs
4Egg yolks
150gramsGranulated sugar
10dropsVanilla essence
500gramsUnsweetened cream; whipped
150millilitresStrawberry crush
4Cream horn moulds; (readily available
; at most bakeries)
15gramsNoodles
Oil for deep frying the noodles
4Orange segments
4Black grapes
4Green grapes
4Sprigs mint leaves
4teaspoonsPomegranate syrup; (20 ml.)
Cocoa powder for dusting

Directions

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.