Ingredients for 4 Portions:
100g chopped Dates
1 Egg white
1 Egg Yolk
25g Brown Sugar
2 Tbsp. Vanilla Sugar
Prepare the form you want to freeze it in. You can take plastic Muffin forms, or a Terrine form or something similar. Oil the form and cover it with plastic foil.
Beat the Cream until it’s stiff. Then add the Egg Yolk and mix it well.
In an other bowl beat the Egg White until it’s stiff, then add the Sugar and Vanilla Sugar and continue beating. The stiff Egg White will be shiny.
Mix the Egg White and the Dates carefully with a Spoon with the whipped Cream.
Fill the mix in the prepared forms. Fold the plastic foil end in and freeze the Parfait for at least 4 hours. You can prepare this Dessert a day before.
Before you serve it, take it out of the freezer, turn the forms on the plates and wait for 10 minutes until the Parfait easily detaches.
My Tip: Serve this Parfait with my warm Portwine Fig Crumble