Ahorn parfait on roasted crème with crispy nuts

Ingredients for Ahorn parfait on roasted crème with crispy nuts

Instructions for Ahorn parfait on roasted crème with crispy nuts

To prepare the Ahorn parfait on roasted crème with crispy nuts recipe, please follow these instructions:

parfait:
Whip the cream to the foam and set it aside (cool). Acorn syrup is carefully heated with the chopped walnuts and sugar. Add while whipping the vanilla and egg yolks. Whip of heat to the mass becomes well airy. "The mass must not boil". Cool the egg and carefully flip the cream in. The dessert is frozen in 8 cylindrical shapes (can be made from the tube from a kitchen roll that is coated with aluminum foil).

Nøddeflager:
Melt the butter and dissolve the flour in it. Add the chopped hazelnuts, flour and whipped cream. The mass is baked in an oven at 170 degrees approx. 10 min.

Cream Sauce:
The milk is boiled with cinnamon and vanilla. The egg yolks are stirred together with corn and brown dumplings in a saucepan. Pour the hot milk into the egg and cook it gently until it becomes even.

Serving:
The cream is spread over 4 plates, sprinkle with a little cream and put under the grill until the cream takes color. On the warm cream, first nuts and then the ice are placed on top.