Frozen Cinnamon Parfait with Dried Fruit and Sesame Brittle

Frozen Cinnamon Parfait with Dried Fruit and Sesame Brittle
30 min.
6 h. 30 min.
Ready in


for 6 servings
100 grams dried Fruit
3 tablespoons Cointreau
30 grams Sesame seeds
80 grams Sugar
400 grams Cream
1 Vanilla bean
Vegetable oil (for greasing)
1 Egg
1 Egg yolk
2 tablespoons Honey
1 teaspoon ground Cinnamon
1 tablespoon Lemon juice
print shopping list

Preparation steps

Step 1/4

Cut the dried fruit into small cubes, toss with the Cointreau and set aside. Toast the sesame seeds in a dry frying pan then remove from the pan.

Step 2/4

For the brittle: Caramelize 50 grams (approximately 1/4 cup) sugar in the frying pan. Add the sesame seeds and 20 grams (approximately 4 teaspoons) cream and stir until combined. Grease a baking sheet with oil, spread the brittle over top and let harden.

Step 3/4

Cut the vanilla bean in half lengthwise and scrape out the seeds. Bring the vanilla bean, vanilla bean seeds and 130 grams (approximately 1/2 cup) cream to a boil in a small saucepan. Whisk the egg, egg yolk and 30 grams (approximately 2 tablespoons) sugar until creamy. Stir in the honey, cinnamon and hot vanilla mixture then transfer to the saucepan and stir until thick and creamy. Transfer to a bowl set over an ice bath and stir until cool.

Step 4/4

Combine the custard, crushed sesame brittle, dried fruit and lemon juice. Whip the remaining cream until stiff and fold in. Transfer to a freezer-safe mold and freeze for 6 hours, stirring occasionally.