Cinnamon toast parfait

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Cinnamon toast parfait

Category Miscellaneous
Serves 6
Preparation 25 mins + freezing
Cooking 15 mins

Rating: Rated 0 / 5 (0 ratings)

I've been making a version of this ice for more than 25 years – it's a real family favourite. You don't need an ice cream maker although you can use one to hurry up the freezing process. Sometimes I add finely grated orange zest or chocolate to the toasted crumbs. You must be very careful when grilling the crumbs and watch them closely: they move quickly from nice and toasty to rather too dark!

Ingredients

  • 2 free-range egg yolks
  • 2 tbsp sugar
  • 75g fresh breadcrumbs
  • 1 tsp cinnamon
  • 2 tbsp vegetarian dark rum
  • 250ml whipping cream
  • 2 tbsp demerara sugar
  • 250g mascarpone

Method

Stage 1

In a heatproof bowl, beat the egg yolks, rum and the 2 tablespoons of sugar together well.

Stage 2

In a small pan, heat the cream until it's steaming and then pour on to the egg yolks while mixing. Return the pan to a low heat and cook, stirring constantly, until the custard coats the back of the spoon. Take off the heat and allow to cool, stirring occasionally while you prepare the crumbs.

Stage 3

Preheat the grill. Spread the crumbs on a baking sheet. Sprinkle with the demerara sugar and mix well. Put under the grill and toast until beginning to brown. Shake the tray (or turn about with a fork) and return to the grill to ensure that all the crumbs are evenly toasted (but don't let them blacken). When done, sprinkle with the cinnamon, tossing to mix well. Allow to cool.

Stage 4

Put the mascarpone in a large bowl and, using a fork or strong whisk, beat it lightly. Then beat in the cooled custard. Fold through the cooled crumbs and spoon into a plastic container.

Stage 5

Put in the freezer for 30 minutes. Using a fork or whisk, gently mix again. Return to the freezer and repeat in another 30 minutes. Freeze until firm. Allow to soften slightly to scoop and serve.

Photos

Cinnamon toast parfait

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Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: 454g
  • Fat: 38g
  • Saturated fat: 23g
  • Protein: 4g
  • Carbohydrates: 21.5g
  • Sugars: 15.5g
  • Fibre: 0.5g
  • Salt: 0.5g

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