Strawberry-cranberry parfait in Zila cube mould

Strawberry-cranberry parfait in Zila cube mould

Description

Spray a thin layer of anti-stick spray on the silicone mould and place it on a tray. Heat up the egg, the yolk and the sugar until hot (max. 85 °C) while continuously stirring and then whip it into a mousse until it cools down. Add the cream and divide it into two portions. Mix one portion with the strawberries and the other with the cranberries. Put the mixtures into decoration bags and push layers of them in the prepared silicone mould. Finally, cover it with a thin layer of sponge cake. Freeze it overnight in the deep freezer. Before detaching the silicone mould, make sure that the parfait is frozen hard. Fill the holes only before serving. Recommended fillings: chocolate sauces, fruit saucec, vanilla custard Tips: Of course, the parfait can also be made with other fruits. If you don’t like tiny seeds, press the fruits through a sieve after beating. Birch or cane sugar can also be used. In order to make it easier the handle it’s worth making a double portion.

List of All Ingredients

 

SUMMARY

Ingredient 8-slice 12-slice 16-slice 25-slice 40-slice
whole egg 1 2 3 2 2
yolk 1 2 3 2 2
sugar 40 60 80 50 60
whipped cream 150 250 330 200 250
crushed strawberry 90 150 200 120 150
crushed blueberries 90 150 200 120 150

  

Recipe

 

Ingredients

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
whole egg pc 1 2 3 2 2
yolk pc 1 2 3 2 2
sugar g 40 60 80 50 60
whipped cream g 150 250 330 200 250
crushed strawberry g 90 150 200 120 150
crushed blueberries g 90 150 200 120 150

Spray a thin layer of anti-stick spray on the silicone mould and place it on a tray.

Heat up the egg, the yolk and the sugar until hot (max. 85 °C) while continuously stirring and then whip it into a mousse until it cools down.

Add the cream and divide it into two portions.
Mix one portion with the strawberries and the other with the cranberries.
Put the mixtures into decoration bags and push layers of them in the prepared silicone mould.
Finally, cover it with a thin layer of sponge cake.

Freeze it overnight in the deep freezer. Before detaching the silicone mould, make sure that the parfait is frozen hard. Fill the holes only before serving.

Recommended fillings:

chocolate sauces, fruit saucec, vanilla custard

Tips:

Of course, the parfait can also be made with other fruits. If you don’t like tiny seeds, press the fruits through a sieve after beating. Birch or cane sugar can also be used. In order to make it easier the handle it’s worth making a double portion.

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Read & Watch

Check out our How-to page for a quick revision of the technology.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

Need help?

Check out our How-to page for a quick review.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

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Strawberry-cranberry parfait in Zila cube mould