Ingredients with Measurements:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/2 cup cuberdon syrup
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup cuberdon candy, crushed
Special equipment needed:
- Stand mixer or hand mixer
- Ice cream maker
- 4 parfait glasses
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream and granulated sugar over medium heat until the sugar dissolves. Remove from heat and let cool for 5 minutes.
2. In a separate bowl, whisk the egg yolks until they are pale and frothy. Slowly pour the cooled cream mixture into the egg yolks, whisking constantly.
3. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and stir in the cuberdon syrup, salt, and vanilla extract.
4. Let the mixture cool to room temperature, then transfer it to an ice cream maker and churn according to the manufacturer's instructions.
5. Once the ice cream is churned, fold in the crushed cuberdon candy.
6. Divide the parfait mixture evenly among the four parfait glasses and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Freezing time: 2 hours
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 45g
Protein: 5g
Sodium: 180mg
Sugar: 43g
Substitutions for ingredients:
- Heavy cream can be substituted with coconut cream for a dairy-free option.
- Granulated sugar can be substituted with honey or maple syrup for a healthier option.
- Cuberdon syrup can be substituted with raspberry syrup or any other fruit syrup.
Variations:
- Add chopped nuts or chocolate chips for added texture.
- Use different flavors of candy for a different taste.
Tips and tricks:
- Make sure the ice cream mixture is completely cooled before churning to prevent it from becoming grainy.
- Crush the cuberdon candy into small pieces for even distribution throughout the parfait.
Storage instructions:
- Store the parfait glasses in an airtight container in the freezer for up to 1 week.
Reheating instructions:
- Allow the parfait glasses to thaw for a few minutes before serving.
Presentation ideas:
- Top with whipped cream and additional cuberdon candy for a beautiful presentation.
Garnishes:
- Fresh berries or mint leaves make a great garnish.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad or a light green salad make great side dishes.
Troubleshooting advice:
- If the ice cream mixture becomes grainy, try straining it through a fine-mesh sieve before churning.
Food safety advice:
- Make sure to cook the egg yolks to a safe temperature of 160°F to prevent any risk of foodborne illness.
Food history:
- Cuberdon candy, also known as "Ghent noses," is a traditional Belgian candy that has been around since the 19th century.
Flavor profiles:
- The parfait has a sweet and creamy flavor with a fruity and slightly floral taste from the cuberdon candy.
Serving suggestions:
- Serve the parfait as a dessert after a meal or as a sweet treat on a hot day.
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Region: Belgian