We use cookies to offer the best possible user experience on our website. We also use third-party cookies, to deliver personalised advertisement messages. By using our website you agree, that cookies can be saved on your device. Further information on the cookies used and on how to disable them can be found here.
Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59   -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
Recipe from Zum Turm in Castelrotto

Honey and hazelnut brittle parfait on caramel sauce

A tasty dessert with South Tyrolean honey

Honey and hazelnut brittle parfait
150 g South Tyrolean honey
3 egg yolks
1 free range egg from South Tyrol
1 dsp rum liqueur
50 g, roasted and coarsely ground
250 ml whipped cream

Chocolate lattice
50 g white chocolate
50 g dark chocolate

Caramel sauce
30 g sugar
40 g butter
100 ml cream
50 ml milk from South Tyrol
½ sachet vanilla sugar

4 chocolate rolls
Almonds, chopped and roasted
Powdered sugar
For the chocolate lattice: melt the white and dark chocolate separately over a water bath. Pour the liquid chocolate into two small icing bags. Pipe the chocolate onto baking paper or a silicon mat in strips 4 cm wide and about 20 cm long. Make four black and white lattices by alternating between white and dark chocolate. Fold the silicon mat or baking paper into the shape of a drop until the chocolate is completely solid. The chocolate lattice must be on the inside. Chill in the fridge for 20 minutes until the chocolate is firm. Then remove from the fridge and carefully pull the silicon mat or baking paper away from the drop-shaped chocolate lattices. For the honey and hazelnut brittle parfait: beat the egg yolk, egg, rum liqueur and honey over the water bath until frothy, heat to 80 °C and beat over a cold water bath until cold. Fold in hazelnuts and whipped cream. Pour the mixture into the chocolate lattices and freeze for 3 hours. For the caramel sauce: melt the butter and sugar in a saucepan until light brown, pour in the cream and milk, add the vanilla sugar and allow to boil for 5 minutes. Arrange the chocolate lattices, honey and hazelnut brittle parfait and caramel sauce on 4 plates and garnish with blackberries, chocolate rolls, almonds, mint and powdered sugar.
Recipe from Zum Turm in Castelrotto
Share the recipe with your friends or download it as a PDF.


Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59-39100-Bolzano (I) - www.gasthaus.itPhone +39 0471 317 700 - Fax +39 0471 317 701VAT no. 00576540215
Register now
© 2024 Südtiroler Gasthaus.produced by Zeppelin Group - Internet Marketing
Südtirol Logo
Quality Südtirol
Alto Adige Wines
Over 2000 Südtiroler Gasthaus Fans - Follow us on Facebook!