Monday, December 12, 2022
Ingredients: Macaroon cake base
- 75 g Blanched ground almonds
- 25 g All purpose flour, sifted
- 100 g Regular sugar | mix almonds, flour and sugar;
- 125 g Egg whites
- 100 g Regular sugar | Whip egg whites and second sugar to a foam (meringue);
Step by Step Instruction
- Blend ground almonds, flour and first sugar and set aside.
- Whip whites to a soft peak, sprinkle second sugar slowly into egg foam and continue whipping to a medium firm peak.
- Fold dry ingredients into egg foam, then spread or pipe onto a baking tray prepared with parchment paper.
Yield: 1 crown (10-inch bund cake mold) or 12 individual parfait glasses
Ingredients: Parfait – cream cake filling
(frozen and semi defrosted ice-cream)
- 90 g Regular Sugar
- 20 g Passionfruit puree or concentrated juice
- 70 g Dried apricots diced into small pieces
- 10 g Rolled wafers
- 70 g Peach marmalade
- 210 ml | 35% Cream
- 6 Egg yolk
- Few drops Peach food colour
Step by Step Instruction
- Whip yolks, food colour and sugar into a firm foam, set aside.
- Whip dairy cream to a firm consistency.
- Fold cream, diced apricots, and passionfruit puree into egg foam, then fill container half way up.
- Sprinkle crushed wafers over the center and add rest of mousse to fill up the mold all the way.
- Brush marmalade onto the cake base and place upside down on top of cream.
- Freeze until dessert is firm in the center.
- Unmold, and serve upside down.
- Allow frozen dessert to semi defrost in refrigerator.
- Decorate with cookies, freshly whipped cream and fresh peach slices.
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