Frozen Vanilla Parfaits with Caramel Sauce and Strawberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 546 cal. | (26 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 47 g | (188 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 282 mg | (7 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 374 mg | |||
| Complete sugar | 56 g |
Ingredients
- For the frozen parfaits
- 4 medium egg yolks
- 60 grams powdered sugar (sifted)
- 2 packets Vanilla sugar
- 200 milliliters Whipped cream
- 4 Tbsps Orange liqueur
- For the topping
- 100 grams brown sugar
- 1 Orange (juiced)
- 2 Tbsps butter
- 250 grams Strawberries
- Lemon balm (for garnish)
Preparation steps
Beat the egg yolks with the powdered sugar and vanilla sugar in a heatproof bowl over a saucepan of simmering water until thickened and frothy. Transfer the bowl to an ice water bath and allow to cool, stirring occasionally. Beat the whipping cream until stiff. Stir in the Cointreau and fold in the whipped cream. Transfer the mixture to 4 chilled ramekins, about 150 ml (approximately 5 ounces) each, and freeze for 3-4 hours.
For the topping: Heat the brown sugar in a small saucepan until melted and bubbly. Remove from heat and stir in the orange juice and butter. Set over low heat to keep warm.
Rinse and slice the strawberries. Remove the parfait ramekins from the freezer and briefly plunge into hot water to loosen. Carefully turn the parfaits out onto dessert plates, arrange the strawberries around them and spoon the caramel sauce over the top. Garnish with the lemon balm and serve immediately.
