Light Honey Parfait with Kumquats
Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L
For the honey parfait
|150 ml||cream (min. 33 % fat content)|
|80 g||egg whites**, soft beaten|
For the kumquats
|50 g||preserving sugar|
|Pulp||of 1 vanilla pod|
|Juice||of 1/2 lemon|
|1/2 tsp||cornstarch for thickening|
For the pavlova
|see recipe for Pavlova with Chestnut Purée|
For the honey parfait, first grease a ca. 15 x 15 x 4 cm baking tray with oil, line with cling film and place in the freezer to cool. Soak the gelatine leaves in cold water, squeeze out, then warm with 25 ml of the milk.
The gelatine should dissolve. Stir the remaining parfait ingredients together, pass through a fine sieve, pour into the KAYSER cream whipper* and tighten the lid. Insert a KAYSER cream charger and chill for approx. 1 hour. Shake vigorously 4–5 times before using, squirt into the ice–cold baking tray, smooth the surface with a palette knife and freeze overnight.
Wash the kumquats, cut into thick slices or simply in half and remove the pips. Bring to the boil the water, preserving sugar, vanilla pod contents and lemon juice. Simmer the kumquats in the mixture for approx. 2 minutes and then remove them. Stir the cornstarch with a little cold water and add to the boiling juice to thicken slightly. Boil for about another 2 minutes, return the kumquats to the pan and leave to cool.
Make the pavlova according to the recipe. Feel free to choose the size and shape of your pavlova for yourself.
To serve, scoop or cut the parfait into the desired shape and serve on a plate between a pavlova base and lid, along with the kumquats. Garnish with mint.
Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!
* Take care not to exceed the filling mark on the side of the bottle.
** Use only pasteurized eggs.