Cinnamon & mixed pepper parfait



  • 3 Eggs white
  • 3 Egg yolks
  • 1 lt Cream
  • 200g Caster Sugar
  • 1 tsp vanilla essence
  • 2 tbsp Cinnamon
  • 1 tsp Fine mixed pepper
  1. Make a sabyon from the egg yolks and sugar. (mix together until creamed)
  2. Whisk egg whites till stiff peak, Also whisk the cream until stiff peak.
  3. Cook out (smoke) cinnamon and mixed peppers in hot black pan, then let cool.
  4. Add vanilla & cream to sabyon mix and fold through carefully.
  5. Add egg whites to this mixture, carefully fold through, then add the cold spices and set into mold.
  6. Place in freezer for 12-14 hours, then remove slice or scoop and serve with fresh mint and coulis.
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