Maple Nut Parfait
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
1037
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,037 cal. | (49 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 93 g | (80 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 41.1 μg | (91 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 663 mg | (17 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 422 mg | |||
| Complete sugar | 35 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 egg yolks
- 1 egg
- ½ cup Maple syrup
- 1 Vanilla bean (split, seeds scraped out)
- 1 ⅔ cups double cream
- 1 ¼ cups Pecan (100 g of which finely ground)
- vegetable oil (for the moulds)
- 2 Tbsps sugar
- 4 fresh Cherries (to garnish)
Product recommendation
The tapered shape gives the parfait the appearance of a small cake.
Preparation steps
1.
In a mixing bowl, beat together the egg yolks, egg and maple syrup. Add the vanilla seeds and pod and beat over hot water until thick and fluffy. Stir over cold water until cool.
2.
Whip the cream until not quite stiff and fold in, together with the ground nuts.
3.
Brush the inside of four small tapered containers (approx. 200 ml capacity each) with a little oil and line with cling film. Spoon in the ice cream mixture and place in the freezer. Leave to freeze for at least 4 hours, ideally overnight.
4.
To serve, turn the "cakes" out of the moulds, remove the film and garnish with sugar crystals, the remaining nuts and one cherry per serving.
