Speculoos parfait as a Christmas dessert
Are you wondering which Dessert her to Christmas should do? Then I recommend you my Speculoos-Parfait with hot cherries. The combination of ice cream with hot fruit is unbeatable anyway.
Parfaits are also without ice cream machine frozen in the freezer. That means anyone can make this ice cream as a Christmas dessert. Stir together, freeze and enjoy.
The speculaasParfait can also be prepared in peace a few days before. So dare and make your own ice cream for Christmas.
Table of contents
- Where does speculoos come from?
- Recipe speculaas parfait
Where does speculoos come from?
Speculoos are flat cookies that are very popular at Christmas time and depict small figures. Probably the name comes from the epithet of St. Nicholas "Speculator" (Latin, "The guardian"). The cookies are spiced with cinnamon, cardamom and cloves, among other things. A combination of spices that is also found in gingerbread. If you don't have any Spekulatius spice at hand, you can use gingerbread spice instead and add some extra cinnamon. With the Tips I have linked you a recipe for a homemade spice blend.
Recipe speculaas parfait with hot cherries
for approx. 6 portions (6 Dessert glasses, each approx. 220 ml with lid* or a mold with a capacity of about 1.5 l)
Preparation time: about 40 minutes for the ice cream and about 15 minutes for the cherries.
Freezing time: at least 3 hours (in a jar ) or at least 6 hours (in a mold).
Dressing: about 15 minutes
Ingredients speculaas parfait
- 3 egg yolks
- 75 g sugar or Raw cane sugar*
- 400 g cream
- 1/2 TBSP Speculoos spice*
- 1 pinch of salt
- approx. 200 g Speculoos cookies*
Ingredients hot cherries
- 1/2 glass Sour cherries* (as half of 680 g filling, 350 g drained weight).
- 15 g sugar or Raw cane sugar*
- 1 TSP Peppercorns, black*
- 1/2 Cinnamon stick*
- 1 tablespoon cornstarch
- a little lemon or lime juice
- optional: 1 tbsp. brown rum* or half a bottle of rum flavoring
Preparation speculaas parfait
- Put the egg yolks, sugar and salt in a saucepan and mix well with a whisk
- Add 100 g of the cream and heat slowly while stirring until about 70°C.
- With the help of a Thermometer* Check the temperature and keep the mixture at 70°C-75°C for 10 minutes while stirring. Also pay particular attention to the corners of the pot.
- Turn off the stove and take down the pot.
- Now stir in the speculaas spice. Depending on the powder, it is best to pass through a sieve so that it is well distributed.
- Cool as quickly as possible (e.g. outside or in a water bath).
- In the meantime, whip the remaining cream with a hand mixer until stiff.
- Also beat the egg mixture with a mixer or a blender until creamy.
- Fold the firm whipped cream into the egg cream. Incorporate from the bottom to the top.
- Place speculaas cookies (save some for decoration if desired) in a blender or in a sealed plastic bag and work with a rolling pin to make cookie crumbs.
- Line a mold or bowl (capacity approx. 1.5 liters) with plastic wrap or place dessert glasses (capacity approx. 220 ml each) accordingly.
- For the glasses, start with a layer of speculaas crumbs and then alternate with the Parfait-Layer ice cream mixture. For the mold, start in reverse, as it will be overturned and want to have a closed layer of ice cream on top.
- Freeze overnight or at least 3 hours (for the jars) or 6 hours (for the mold).
Preparation hot cherries
The hot cherries can either be prepared just before serving. If you want it to be less stressful, you can prepare them the day before and just before serving, warm them up again slowly while stirring.
- Place the cherries in a saucepan with the liquid.
- Ladle 4 tablespoons of the cherry juice into a small bowl and stir in the cornstarch so that no lumps are visible.
- To the cherries, add the sugar, peppercorns (e.g., in a tea filter), the cinnamon stick, and optionally the rum/rum flavoring.
- Bring to the boil once and then infuse for 10 minutes.
- Remove the cinnamon stick and peppercorns.
- Stir the cornstarch again and stir into the cherries.
- Bring the cherries to the boil once, stirring until everything has thickened. Then remove from heat and let cool. Cool to about 30-50°C for immediate serving. Otherwise, store in the refrigerator.
Arrangement of the speculaas parfait
Before consumption should be the Parfait approx. 15 minutes (for the jars) and approx. 30 minutes (for the mold) in the refrigerator thaw.
The Form Turn out onto a plate or platter. Remove the foil and arrange the hot cherries around it. Alternatively, cut slices from the Parfait cut and arrange on plates and serve the cherries extra.
Add 1-2 tablespoons of cherries to the glasses. Alternatively, in a small bowl to the Parfait reach (see picture below).
If you like, you can decorate the dessert with the remaining speculaas cookies, sprinkle with cinnamon and powdered sugar and decorate with chocolate sprinkles.
- If you have the ice cream in a big shape If you want to freeze, make sure that the opening is unrestricted and Inside no edge is. Otherwise, the fall will not work.
- Is it a larger or very rigid shape (e.g. glass), the wall should first be covered with Edible oil and only then insert the film. This also facilitates the fall of the Parfaits.
- For protein use, my favorite recipes are. Cheese clouds or Amarettini.
- Speculoos spice you can after this Recipe also make it yourself.
More Dessert recipes for a festive menu such as Tiramisu parfait, Yoghurt-cherry sundae or Bee sting ice cream can also be found here on my site.
*With the affiliate links in this post you support my blog without any disadvantage. Thank you very much for that!
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