29 FÉVRIER® Maple syrup parfait glace, clementines, cinnamon

29 FÉVRIER® Maple syrup parfait glace, clementines, cinnamon

29 FÉVRIER® Maple syrup parfait glace, clementines, cinnamon

  • Prep time :
    30 minutes
  • Cooking :
    15 minutes
  • Freezing :
    at least 6h before serving
  • Conservation :
    1 month in the freezer
  • Portions :
    8

INGREDIENTS

Parfait :

  • 8 egg yolks
  • 500 ml (2 cups) maple syrup
  • 300ml (1 ¼ cup) 35% cream

Clementines :

  • 8 clementines
  • 1 tsp cinnamon

PREPARATION

Maple syrup parfait glace :

  1. Line a rectangular bread pan with plastic wrap (23 cm x 12 cm x 6 cm) (9’’ x 5’’ x 3 in.). Boil maple syrup until thermometer indicates 114°C -237°F –approx. 12 minutes
  2. Beat egg yolks; once the maple syrup reaches the desired temperature, pour in yolks slowly, whisking until mix has cooled off.
  3. Whip cream and mix in with the cooled mix. Pour in bread pan.
  4. Freeze for at least 6 hours.

Clementines :

Peel and cut clementines. Add a touch of cinnamon. Set aside in fridge.

Service

When ready to serve, remove maple syrup parfait glace from freezer, overturn onto a cutting board, remove plastic wrap.

Cut slices and place on chilled plates. Garnish with cinnamon flavoured slices of clementine.