Preparation
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1Heat milk with 125 ml cream in a saucepan. Mix the egg yolk with the maple syrup and slowly pour the heated milk-cream mixture into the egg-syrup mixture while stirring. Place in a bowl and beat over a hot water bath until the mixture becomes creamy. Then place the bowl in an ice bath and continue beating until the mixture has cooled.
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2Beat the remaining cream until stiff and gradually stir it into the milk-cream-honey mixture. Pour into a square shape (approx. 25 cm x 10 cm) lined with cling film and freeze for 1 ½ hours.
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3Stir the muesli into the parfait mixture. Let freeze for 5 more hours. Remove from freezer 10 minutes before serving. Cut into slices and serve with fresh raspberries and Kölln muesli.
Author: Peter Kölln
Photographer: Studio Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for approx. 5 servings:
200 ml
Milk
250 ml
cream
3
egg yolk
60 G
Maple syrup
200 G
Kölln Crunchy Berry & Chocolate Oat Muesli
1 Peel
Raspberries, fresh or frozen
40 G
Kölln Crunchy Berry & Chocolate Oat Muesli
