Bastogne biscuit parfait
with a drop of caramel sauce
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For 8 people
Ingredients
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Bastogne parfait
40 grams egg yolk (pasteurised)
45 grams whole egg (pasteurised)
100 grams sugar
2.5 dl whipping cream (unsweetened)
4 Bastogne biscuits
Caramel sauce
100 grams sugar
2 dl ‘cooking cream’ (low-fat cream with added starch – in Dutch 'koksroom')
Instructions
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Method of preparation for Bastogne parfait
Whip whipping cream to yoghurt thickness. Place the egg yolk, whole egg and sugar in a basin and heat au bain-marie to 37 degrees Celsius. Beat until cold in the food processor to produce a frothy mass. Fold the mass into the whipped cream. Crumble the Bastogne biscuits and fold them into the mixture carefully. Fill the moulds and place them in the freezer.