Parfait al sambuco e miele
Logo Trentino
Strada dei Formaggi

Elderberry and Honey Parfait

un dolce insolito


Ingredienti per 14/ 16 porzioni


8  tuorli

50 gr.di destrosio

50 gr. di miele

150 gr. di sciroppo di sambuco

25 gr. di vino bianco

250 panna montata

Beat the eggs well with electric beaters. In the meantime boil the dextrose, honey, elderberry syrup and white wine. Cool to 30°C and trickle in the beaten egg yolks continuing to beat until completely cooled. Add the whipped cream, place in the moulds and freeze. Serve accompanying with honey skewers. 
Recipe created by Ristorante Costa Salici