Recipe
Biscotti Parfait With Cinnamon Syrup Recipe
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Midgelet / All my dishes 10 months, 2 weeks ago
A unigue frozen dessert!
Cantuccini is a Italian type of Almond biscotti, Recipe from a Dutch cooking magazine.
Of course one could use any good almond biscotti for the recipe
Recipe trasnlated by me from a German cooking site
Prep:20m Cook:10m Servings:6
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 Midgelet |
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Fans
Ingredients
- Cantuccin Parfait mit Zimtsirup
- 700 ml ml Schlagsahne- Whipped cream
- 175 g g Cantuccini - Italian type of almond biscotti
- You won't be using them all
- 8 Stk Pc Eigelb - 8 Yolks
- 150 g Zucker- Sugar
- 5 cl Amaretto - about 1 1/2 oz of Amaretto
- Für den Zimtsirup: For cinnamon syrup
- 150 g Zucker -Sugar
- 1/2 1 / 2 Stk Pc Vanillestange -Vanilla bean
- 1 Stk Pc Zimtstange -Cinnamon stick
- 400 ml Wasser- Water
Directions
- :
- For the whipped cream beat it thick as yogurt and chill.
- Using the food processor or by hand or even blender, chop coarsely cantuccini biscuits.
- Beat yolks and sugar till frothy in a double boiler, continue to beat and add the amaretto till thickened like cream
- Remove mixture from heat and wisk the mixture over cold water to hasten cooling.
- When cool, blend in the cold whipped cream and 125 gm of the chopped biscuits.
- Place mixture in a loaf pan or 2 smaller loaf pans and freeze.
- Prepare sugar syrup:
- Scrape the beans from vanilla pod.
- Add the remaing ingrdients and place in pot and heat to dissolve sugar, bring to a slight boil and cook syrypy.
- Remove from heat and cool
- To serve: remove pan from freezer, dip in warm water, invert and remove to platter, let stand a few minutes before slicing.
- Cut into serving pieces and place each on a serving plate.
- Pass the cinnamon sauce for guets to drizzle over the dessert
- Tips: the cinnamon syrup may be prepared in advance and kept covered in the refrigerator up to 14 days
- TIPP 2: dessert is good served with expresso or dessert wine
- Tip 3: use the left over cookies to make macaroons or on a merigue or serve additional with the dessert
- Source: Dutch cooking magazine
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lacrenshaw 10 months, 2 weeks ago said:
Lovely! Thanks, midge...
Lorraine
momo_55grandma 10 months, 2 weeks ago said:
This looks delicous midglet thanks print try and save
juels 10 months, 2 weeks ago said:
MMmmm....these sound divine!
bluewaterandsand 10 months, 2 weeks ago said:
Yes, this is Unique!