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!
Keywords
- hotels & travel
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Cooking tools:
- Kitchen scale
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Paring knife
- Cutting board
- Spatula
- Spoon
- Parfait mold
- Freezer
- Plate
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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