Egg Liqueur Parfait

Rating: 4.06 / 5.00 (50 Votes)

Total time: 1 hour

Servings: 4.0 (servings)


For the brittle (grillage):


For the eggnog parfait, first melt and caramelize the sugar for the brittle. Add the nuts, toast briefly, spread on a baking sheet lightly coated with oil and chill. Meanwhile, pre-freeze the Dariol or portion molds, otherwise the alcohol will settle.

Chop the cooled brittle mixture best in a food processor. Beat yolks with powdered sugar first over steam until warm, then over ice until cold. Add the egg liqueur and mix well. Beat egg whites with granulated sugar until stiff and fold into the mixture.

For the egg liqueur parfait, whip well chilled whipped cream and also carefully stir in together with the grated brittle. Quickly pour into cold Dariol molds and freeze for 4-5 hours. Place in hot water for a very short time before turning out.

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