Duo of coffee scented cinnamon and beetroot and raspberry parfait - Lincolnshire Life
Method: Place the sugar in a deep based pan with 2 tablespoons of water and gently cook on low until melted and clear, then set aside. In a mixer, place the egg
Ingredients
- 250ml whipping cream – lightly whipped
- 3 fresh egg yolks
- 3 fresh egg whites, whipped to a soft peak
- 150g caster sugar
- 50g freshly ground coffee
- 1/2 teaspoon of ground cinnamon
- 250g fresh raspberries
- 1 medium cooked beetroot
- The seeds of one vanilla bean
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