Parfait with Vanilla Crescent Cookies and Blueberry Sauce

Parfait with Vanilla Crescent Cookies and Blueberry Sauce

Ice Cream

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Cook Time

5 h

Servings

16

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Parfait with Vanilla Crescent Cookies and Blueberry Sauce is ready in 5 h and yields 16 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This parfait with vanilla crescent cookies is a wonderful dessert, especially during the Christmas season! The combination of creamy ice cream mixture and crispy crescent cookies is simply irresistible. Served with a fruity blueberry sauce, refined with a hint of lemon - a poem! I always make it a day in advance so that it is nicely frozen. If you like, you can mix a few chopped almonds into the parfait mixture. The recipe is lactose-free, so it is also suitable for sensitive connoisseurs. A festive dessert that is guaranteed to impress!

Ingredients (10 ingredients)

  • 1 Pck. Vanilla sugar
  • 80 g Sugar
  • 3 piece Eggs (size M)
  • 1 Prise(n) Salt
  • 500 g UHT Whipping Cream lactose-free
  • 150 g Vanilla Crescent Cookies
  • 1 Pck. frozen blueberries (300 g)
  • 0.5 piece Lemon
  • 1 tsp Powdered sugar
  • 5 Stiel(e) Lemon balm

Preparation (9 steps)

1

Prepare sugar syrup

Thermomix® Setting
5 min/212°F/Speed 1 100

Add 200 ml water, 1 pack vanilla sugar and 60 g sugar to the mixing bowl and cook for 5 min./100°C/speed 1 without the measuring cup until the sugar has dissolved. Then transfer to a bowl and let cool.

300
2

Whip the cream until stiff

Thermomix® Setting
2 min/Speed 3.5

Rinse and dry the mixing bowl. Insert the butterfly. Add 500 g lactose-free whipping cream to the mixing bowl and whip for 2 min./speed 3.5 until stiff. Transfer the cream and refrigerate.

120
3

Chop the vanilla crescent cookies

Thermomix® Setting
5 sec/Speed 5

Put 150 g vanilla crescent cookies in the mixing bowl and chop for 5 sec./speed 5. Transfer.

5
4

Whip the egg yolks

Thermomix® Setting
3 min/Speed 4

Remove the butterfly. Add egg yolks and the cooled sugar syrup to the mixing bowl and whip for 3 min./speed 4 until creamy.

180
5

Fold in the beaten egg whites

Whisk the egg whites and salt in a separate bowl with a hand mixer until stiff. Carefully fold the egg white and cream into the egg yolk mixture. Also fold in the crumbled vanilla crescent cookies.

6

Freeze the parfait

Rinse a mold (approx. 1.25 liters capacity) with cold water and line with foil. Pour in the parfait mixture, smooth it out and cover with foil. Freeze for at least 4 hours, preferably overnight.

7

Prepare the blueberry sauce

Thermomix® Setting
3 min/Varoma/Speed 1 Varoma

Rinse the mixing bowl. Put 20 g sugar in the mixing bowl and caramelize for 3 min./Varoma/speed 1 without the measuring cup.

180
8

Simmer the blueberries

Thermomix® Setting
5 min/212°F/Speed 1 100 Reverse

Add 300 g frozen blueberries and the juice of half a lemon and simmer for 5 min./100°C/speed 1 reverse rotation without the measuring cup. Pour into a bowl and let cool.

300
9

Serve the parfait

Turn the parfait out of the mold, remove the foil and cut into slices. Arrange the parfait with the blueberry sauce on plates, sprinkle with 1 tsp of powdered sugar and possibly garnish with 5 sprigs of lemon balm.

Finished cooking? Great! 🎉

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About this recipe

This parfait with vanilla crescent cookies and blueberry sauce is a dessert that has a special tradition in our family, especially during Advent. My grandma always made it, but without a Thermomix®, which made the preparation much more complex. I have modernized her recipe and adapted it to the Thermomix® to make it easier and faster to prepare without losing the original taste. The basis of the parfait is a creamy ice cream mixture, which gets a pleasant lightness from the lactose-free cream. The eggs provide the binding and the typical parfait consistency. The sugar and vanilla sugar contribute to the sweetness and the fine vanilla flavor. The vanilla crescent cookies, which are incorporated into the mixture, bring a wintery taste and a nice crunch to the dessert. It is important to use high-quality vanilla crescent cookies, as their aroma significantly influences the taste of the parfait. The preparation in the Thermomix® is very simple. First, a sugar syrup is cooked, which is later cooled and stirred into the egg yolk mixture. Boiling in the Thermomix® guarantees that the sugar dissolves completely and no crystals form in the parfait. The cream is whipped stiff in the Thermomix® with the butterfly whisk attachment. Make sure that the cream is well chilled so that it can be whipped optimally. The vanilla crescent cookies are roughly chopped in the Thermomix® so that they still offer texture in the parfait. The egg yolk is whipped creamy in the Thermomix® with the cooled sugar syrup before the egg white and cream are carefully folded in. For a vegan version, the cream can be replaced by a plant-based whipped cream based on almond or cashew. The eggs can be replaced by aquafaba (chickpea water), which is whipped until stiff. Instead of vanilla crescent cookies, vegan cookies or gingerbread can be used. If you like it a little more Christmassy, you can add some gingerbread spice or cinnamon to the parfait mixture. The parfait can be served with fresh berries, almond slivers or chocolate shavings. The blueberry sauce, which is refined with a hint of lemon, forms a fruity contrast to the sweetness of the parfait. The lemon balm serves as a decorative element and gives the dessert a fresh note. The parfait can be prepared well in advance and can be stored in the freezer for several days without any problems. The blueberry sauce can also be prepared in advance and stored in the refrigerator. Before serving, the parfait should thaw briefly so that it is easier to cut.

Created by

Sarah Schmidt

Sarah Schmidt

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Tags

#Dessert #Festive #Christmas #Lactose-free

Allergens

  • Eggs
  • Milk (including Lactose)
  • Gluten-containing cereals: Wheat

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