Adult Fruit Parfait
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,441 cal. | (69 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 159 g | (106 %) | ||
| Sugar added | 143 g | (572 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 432 mg | (11 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 216 mg | |||
| Complete sugar | 158 g |
Ingredients
- For the fruity rum
- 100 grams Strawberries
- 100 grams Apricot
- 100 grams Raspberries
- 100 grams Cherries
- 100 grams Peaches
- 100 grams Pear
- 500 grams sugar
- 500 milliliters Rum
- For the parfait
- 3 eggs
- 1 Vanilla bean
- 75 grams powdered sugar
- 250 milliliters Whipped cream
Preparation steps
For fruity rum, rinse all of the fruit, pat dry, trim and remove seeds (if needed). Mix strawberries with 100 grams (about 7 tablespoons) sugar and rum. Make sure rum completely covers fruit. Store in a cool and dark place. Mix the rest of the fruit with about 60 grams (approximately 4 tablespoons) of sugar and add to the strawberries. Fill up with the rest of the rum and leave for 1-2 weeks.
For the parfait, separate the eggs. Place egg whites in a bowl and refrigerate. Place yolks in a double boiler. Slit vanilla bean lengthwise and scrape vanilla. Add to eggs, along with powdered sugar. Beat until thick and foamy over heat (do not let water boil). Remove from heat and place pot in ice water. Beat until cold. Reserve 100 g (approximately 7 tablespoons) of fruity rum (with fruit) and drain the rest. Stir reserved fruity rum into the egg mixture. Beat the heavy cream and egg whites seperately. Fold each into egg mixture, along with any fruit from reserved fruity rum. Pour mixture into a baking dish lined with plastic wrap. Freeze for at least 4 hours.
Once frozen, remove parfait and take out of baking dish. Remove plastic wrap and cut into slices. Serve with rum infused fruit and some freshly whipped cream in a small bowl. Garnish with mint.
