Cinnamon Parfait with Cherries
- For the parfait
- 2 eggs
- 2 egg yolks
- 1 teaspoon Ground cinnamon
- 2 centiliters Almond liqueur
- 80 brown sugar
- 200 milliliters Whipped cream
- 50 grams slivered almonds (toasted)
- 120 grams Shortbread
- 150 grams white Couverture
- powdered sugar (for dusting)
Line rectangular pan (about 20 x 20 cm) (approximately 8 x 8 inch) with plastic wrap.
For the parfait: separate eggs and beat all egg yolks with cinnamon, liqueur and sugar over hot water bath until creamy. Remove from heat and whisk until cooled. Beat cream until stiff and fold into almond mixture. Beat egg whites until stiff and fold into the mixture. Spread about 1-3 of mixture in the pan, smooth and spread with biscuits. Spread remaining cream and smooth, cover with plastic wrap and freeze for at least 4 hours.
For the cherry sauce: combine sugar with wine and spices, bring to a boil. Whisk cornstarch with orange juice until smooth and add to wine, mix until smooth. Rinse and pit cherries. Add to the wine sauce and bring to a boil, remove from heat and cool slightly.
Remove parfait out of freezer about 10 minutes before serving. Chop chocolate and melt over hot water bath. Cut out stars from parfait mixture and cover with chocolate.
Drizzle cherry sauce on plates, top with parfait stars and dust with powdered sugar. Serve.