Cinnamon parfait
Not overly sweet, goes well with many savoury dishes as well as with fruit purees.
Ingredients
- 3 egg yolks
- 40 g icing (or caster) sugar
- 300 ml double cream
- 1 heaped tsp ground cinnamon
Method
- Line loaf tin with cling film.
- Whip egg yolks and sugar over a hot water bath until pale and fluffy. Add cinnamon. Remover from water bath and let cool to room temperature, keep whipping until cooled. Whip cream, add to cooled egg/cinnamon mixture, mix well. Place in lined loaf tin, cover with cling film and freeze overnight. Remove from freezer and move to refrigerator about 30 minutes before serving.