Parfait Glace Nougat Branch with Glazed Tangerines


Rating: 4.00 / 5.00 (3 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the parfait:









For the tangerines:






Set:



Instructions:

For the Parfait Glace Nougat Branche with Glazed Mandarins, first beat the eggs, egg yolks and sugar in a bain-marie until creamy, remove from the heat and continue beating until the mixture has cooled.

Press the Nougat Branches (bars) through a grater and mix with the egg mixture. Flavor with kirsch and rum and finally carefully fold in the stiffly whipped cream. Then pour the parfait mixture into portion molds and freeze for at least 6 hours.

For the glazed tangerines, fillet the tangerines. Cut the peel of a tangerine into narrow strips, briefly pour boiling water over it and rinse with cold water. Boil the tangerine juice (if necessary, squeeze a little more of it) with sugar and thicken with cornflour. Season to taste with orange liqueur. Put the drained tangerine fillets with the peel strips into the stock.

After at least 6 hours, briefly rinse the parfait molds under hot water and invert onto a plate. Garnish the Parfait Glace Nougat Branch with Glazed Mandarins and some mint.

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