en de it
honighalbgefrorenes-zum-turm

Honey and hazelnut brittle parfait on caramel sauce

A tasty dessert with South Tyrolean honey

Preparation

For the chocolate lattice: melt the white and dark chocolate separately over a water bath. Pour the liquid chocolate into two small icing bags. Pipe the chocolate onto baking paper or a silicon mat in strips 4 cm wide and about 20 cm long. Make four black and white lattices by alternating between white and dark chocolate. Fold the silicon mat or baking paper into the shape of a drop until the chocolate is completely solid. The chocolate lattice must be on the inside. Chill in the fridge for 20 minutes until the chocolate is firm. Then remove from the fridge and carefully pull the silicon mat or baking paper away from the drop-shaped chocolate lattices. For the honey and hazelnut brittle parfait: beat the egg yolk, egg, rum liqueur and honey over the water bath until frothy, heat to 80 °C and beat over a cold water bath until cold. Fold in hazelnuts and whipped cream. Pour the mixture into the chocolate lattices and freeze for 3 hours. For the caramel sauce: melt the butter and sugar in a saucepan until light brown, pour in the cream and milk, add the vanilla sugar and allow to boil for 5 minutes. Arrange the chocolate lattices, honey and hazelnut brittle parfait and caramel sauce on 4 plates and garnish with blackberries, chocolate rolls, almonds, mint and powdered sugar.

Beer recommendation
Helles Weizen

Wine recommendation
We recommend Gewürztraminer passito.

Ingredients for

2 people
4 people
8 people
Honey and hazelnut brittle parfait
75 g South Tyrolean honey
2 egg yolks
1 free range egg from South Tyrol
½ dsp rum liqueur
25 g, roasted and coarsely ground
125 ml whipped cream

Chocolate lattice
25 g white chocolate
25 g dark chocolate

Caramel sauce
15 g sugar
20 g butter
50 ml cream
25 ml milk from South Tyrol
¼ sachet vanilla sugar

Other
Blackberries
2 chocolate rolls
Almonds, chopped and roasted
Mint
Powdered sugar
Honey and hazelnut brittle parfait
150 g South Tyrolean honey
3 egg yolks
1 free range egg from South Tyrol
1 dsp rum liqueur
50 g, roasted and coarsely ground
250 ml whipped cream

Chocolate lattice
50 g white chocolate
50 g dark chocolate

Caramel sauce
30 g sugar
40 g butter
100 ml cream
50 ml milk from South Tyrol
½ sachet vanilla sugar

Other
Blackberries
4 chocolate rolls
Almonds, chopped and roasted
Mint
Powdered sugar
Honey and hazelnut brittle parfait
300 g South Tyrolean honey
6 egg yolks
2 free range eggs from South Tyrol
2 dsp rum liqueur
100 g, roasted and coarsely ground
500 ml whipped cream

Chocolate lattice
100 g white chocolate
100 g dark chocolate

Caramel sauce
60 g sugar
80 g butter
200 ml cream
100 ml milk from South Tyrol
1 sachet vanilla sugar

Other
Blackberries
8 chocolate rolls
Almonds, chopped and roasted
Mint
Powdered sugar
zum-turm
This recipe comes from
Sader family
Via Kofel 8, 39040 Castelrotto