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Vanillekipferl (Vanilla Crescent Biscuits) Parfait

Vanillekipferl (Vanilla Crescent Biscuits) Parfait

55 min
For 8 servings

Icing sugar can be produced in the bamix® Processor itself.

  • 130 gflour
  • 50 gsugar
  • 60 galmonds
  • 100 gbutter
  • 1 tbspvanilla sugar
  • 1 pinchsalt
  • 100 gicing sugar
  • 1 tbspvanilla sugar
  • 3 pcsEgg yolks
  • 130 gsugar
  • 200 mlcream
  • 100 gmascarpone
  • 1 pcvanilla pod
  • 1 pinch ofcinnamon
  • 1 tbspcorn starch
  • 100 gVanillekipferl
  • 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

beater
multi-purpose blade
whisk
processor
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.
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.
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.

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