Lingonberry parfait with dulce de leche & candied nuts

(Serves 4)

300ml cream
3 egg yolks
300ml lingonberries
3 tablespoons granulated sugar
50ml icing sugar
50ml gin

Whisk the cream until it is fluffy. Whisk the egg yolks and icing sugar in another bowl until they are fluffy. Mix the lingonberries, sugar and gin together until the sugar dissolves. Mix everything together and freeze. 

Dulce de leche:

Place an unopened tin of sweetened condensed milk in a saucepan filled with water that covers the tin plus a bit more. Let simmer for about two hours. Ensure the water always covers the tin. Rinse in cold water. Open the tin after it has cooled.

Candied nuts:

200g mixed nuts (e.g. walnuts, hazelnuts and almonds)
1 tablespoon sugar
3 tablespoons light syrup
½ teaspoon salt

Melt the sugar and syrup in a frying pan and boil for a few minutes. Stir in the nuts/ almonds so they become shiny. Smooth the mixture onto a sheet of greaseproof paper on a baking tray and bake for 15 min at 175° C/Gas 4). Chop coarsely and sprinkle over the dessert.

 

Recipe Malin Nilsson, Elgsjögården

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