Ingredients with Measurements:
- 1 cup Hagebuttenmark (rosehip puree)
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 tsp salt
- 1 tsp vanilla extract
Special equipment needed:
- Electric mixer
- Ice cream maker
- Parchment paper
- Loaf pan
Step-by-step instructions:
1. In a medium saucepan, whisk together the Hagebuttenmark, sugar, egg yolks, and salt until well combined.
2. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 10-12 minutes.
3. Remove the mixture from the heat and stir in the vanilla extract.
4. Transfer the mixture to a large bowl and let it cool to room temperature.
5. In a separate bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the Hagebuttenmark mixture until fully combined.
7. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. Line a loaf pan with parchment paper and pour the churned mixture into the pan.
9. Cover the pan with plastic wrap and freeze for at least 4 hours or overnight.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
- Freezing time: 4 hours or overnight
Temperature:
- Cook the mixture over medium heat.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories per serving: 320
- Fat: 22g
- Carbohydrates: 28g
- Protein: 3g
Substitutions for ingredients:
- If Hagebuttenmark is not available, you can use raspberry puree or any other fruit puree of your choice.
Variations:
- You can add chopped nuts or chocolate chips to the mixture before freezing for added texture and flavor.
Tips and tricks:
- Make sure to stir the mixture constantly while cooking to prevent it from curdling.
- Use a high-quality vanilla extract for the best flavor.
- Let the mixture cool to room temperature before folding in the whipped cream to prevent the cream from melting.
Storage instructions:
- Store the Hagebuttenmark Parfait in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- Let the parfait thaw in the refrigerator for 30 minutes before serving.
Presentation ideas:
- Serve the parfait in individual glasses or bowls and garnish with fresh berries or mint leaves.
Garnishes:
- Fresh berries
- Mint leaves
Pairings:
- Serve the Hagebuttenmark Parfait with a cup of hot tea or coffee for a delicious dessert.
Suggested side dishes:
- Fresh fruit salad
- Shortbread cookies
Troubleshooting advice:
- If the mixture curdles while cooking, remove it from the heat and whisk vigorously until smooth.
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:
- Hagebuttenmark Parfait is a traditional German dessert made with rosehip puree.
Flavor profiles:
- The Hagebuttenmark Parfait has a sweet and tangy flavor with a creamy texture.
Serving suggestions:
- Serve the Hagebuttenmark Parfait as a refreshing dessert after a hearty meal.
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Region: German