Parfait with Torrone sprinkles and Tahitian vanilla
Reto Lampart shows us how to cook this delicious dessert for his parfait with Torrone sprinkles to kick start your week...Yum!
Ingredients
- 2 eggs (about 100g)
- 3 egg yolks (about 60g)
- 80g sugar
- 20g honey
- 1/2 Tahitian vanilla bean (core)
- 400g of whipped cream
- 100-150g Torrone sprinkles or almond
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