Vanillekipferl (Vanilla Crescent Biscuits) Parfait
55 min
For 8 servings
Vanillekipferl (Vanilla Crescent Biscuits) Parfait
55 min
For 8 servings
Icing sugar can be produced in the bamix® Processor itself.
For the Vanillekipferl
- 130 gflour
- 50 gsugar
- 60 galmonds
- 100 gbutter
- 1 tbspvanilla sugar
- 1 pinchsalt
- 100 gicing sugar
- 1 tbspvanilla sugar
For the parfait
- 3 pcsEgg yolks
- 130 gsugar
- 200 mlcream
- 100 gmascarpone
- 1 pcvanilla pod
- 1 pinch ofcinnamon
- 1 tbspcorn starch
- 100 gVanillekipferl
For the raspberry sauce
- 200 graspberries (frozen)
- 50 mlwater
- 50 gsugar
- 1 pinch ofcinnamon
- 20 gcorn starch
shopping list
This recipe is on the shopping list for 2 .
Directions
For the Vanillekipferl
Finely chop the almonds with the bamix® processor. Use the bamix® multi-purpose blade to mix the ingredients into a dough. Wrap the dough in cling film and refrigerate for 2 hours. Then, form small crescents and bake in the preheated oven at 170 °C for 5 to 8 minutes. Allow to cool down. Mix the icing sugar and vanilla sugar and roll the crescents in the mix.
For the parfait
Coarsely crumble 100 g of the Vanillekipferl with the bamix® processor and set aside. Beat the sugar and egg yolks with the bamix® beater until foamy. Cut the vanilla bean open lengthwise and scrape out the pulp. Heat 150 ml of cream with vanilla pulp and cinnamon; when the cream is boiling, stir in the foamy egg yolk mass with the bamix® beater. Mix 50 ml of cream with the corn flour and stir in as well. Continue stirring the mixture over heat with the bamix® beater. In a bowl, whisk the mascarpone with the bamix® whisk until creamy and stir into the cream/egg yolk mixture. Mix everything together well and finally fold in the Vanillekipferl crumbs. Pour the mixture into 8 moulds and place in the freezer for 4 to 6 hours.
For the raspberry sauce
Put the raspberries, water and sugar in a pot and heat. Let the mixture simmer for 5 minutes. Purée the raspberries with the bamix® multi-purpose blade, strain and bring to the boil again. Mix the corn flour with a little water and add to the mixture while stirring with the bamix® multi-purpose blade. Simmer the sauce until it thickens. Finally, stir in the cinnamon. A few minutes before serving, take the parfait moulds out of the freezer and let them thaw a little bit. Flip the parfait onto small plates and serve with Vanillekipferl and sauce.
