Cream parfait

Cream parfait


Ingredients for 4 servings:
500 ml Mu Cuisine alpine cream
150 g of powdered sugar
25 g of vanilla sugar
15 g of gelatine leaves


Mix half of the cream, sugar and vanilla sugar. Soak the gelatine in cold water, squeeze out the water, dissolve it and add it to the cream mass. At the end, mix in the other half of the sweet cream, whipped this time. Fill the cream in the desired moulds and put them in the fridge to harden. The parfait is an excellent addition to the nut roll, with caramel sauce, if available.

Author: Borut Jakič