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White wine parfait with nut sauce
25 m active | 6 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 821
  • Fat about 49g
  • Carbohydrates about 76g
  • Protein about 10g
This is needed
This is needed for 4 people
Parfait
  • 3 fresh egg yolks
  • 1 tbsp sugar
  • 1 vanilla pod, cut open lengthwise; only use the scraped-out seeds
  • 3 fresh egg white
  • 1 dl white wine (e.g. Moscato d'Asti DOCG Conica)
  • 1 pinch salt
  • 2.5 dl full cream, whipped until stiff
Nut sauce
  • 150 g sugar
  • 1 dl white wine (e.g. Moscato d'Asti DOCG Conica)
  • 100 g hazelnuts, coarsely chopped
  • 1 dl full cream
Tools
  • One loaf tin (approx. 20 cm), brushed with a little oil and lined with cling film
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And that's how it's done
And that's how it's done
Parfait
Using the whisk on a hand mixer, beat the egg yolks, sugar and vanilla seeds in a bowl for approx. 2 mins. until the mixture becomes lighter in colour, carefully stir in the wine. Beat the egg whites with the salt until stiff, add the sugar, briefly continue beating until the egg whites turn glossy. Carefully fold the egg whites and whipped cream into the mixture, transfer immediately to the prepared tin. Cover and freeze for approx. 6 hrs.
Nut sauce
Bring the sugar and wine to the boil in a wide pan, without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the nuts and cream, return the pan to the hob, simmer until the sugar has dissolved.