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We make the perfect one like this:
Grease a cake pan (2 liters) with oil / fat and then put food foil (hence transparent..for food ...). Beat the egg whites with a pinch of salt in a clean, dry bowl. Beat until a snow-white foam comes out.
Separately in a saucepan put the water with the sugar on the fire and make a syrup. When it starts to boil, the sugar is dissolved, let it boil at maximum temperature (on high heat) for about 4 minutes maximum. Remove from the heat and allow to cool slightly.
Then pour the syrup, thinly over the egg white foam and at the same time continue to mix until cool. The whole operation takes about 30 minutes ... so be careful ... and be careful not to let smoke come out of the mixer :)). You need to get a thick, viscous, glossy mixture ... kind of like meringue.
In another bowl, beat the liquid cream until it hardens and retains its shape. Then, with the help of a metal spoon, carefully incorporate it into the egg white foam.
Put the biscuits in a plastic bag and crush them with the rolling pin.
Strawberries and cherries, from which you remove the seeds, cut into two or three pieces and sprinkle with 3 tablespoons of powdered sugar and crush with a fork.
In a bowl, put half the amount of parfait prepared according to the basic recipe and incorporate the crushed biscuits and the almond essence. In the other half of the parfait, incorporate the crushed fruit with the juice left.
In the shape of a cake greased with oil / fat and lined with cling film, put half the amount of parfait with biscuits. Refrigerate for 45 minutes. Then take the tray out of the freezer and put the parfait mixture with strawberries and white cherries (with fruit) and let it freeze again for another 45 minutes. Then pour over the rest of the parfait with biscuits and leave to freeze for at least 6 hours.
Turn the form over on a serving platter, remove the food foil and cut into suitable slices.
Serve with strawberries, fresh cherries or mint syrup (optional!).