RCI-BF.001.0955.001

Le Parfait D'armagnac aux Pruneaux

Name: Le Parfait D'armagnac aux Pruneaux
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: European
Ingredients: 1 pound best quality pre-soaked dried prunes (ideally from Agen, pitted); 1 unit a few strips of lemon zest (preferably from an unwaxed lemon); 4 tbsp Armagnac; 2 cups thick heavy cream; 1 unit whites of 2 large eggs; 2 tbsp superfine sugar; 1 pinch of salt

Le parfait d'armagnac aux pruneaux aka frozen armagnac and prune mousse is a delicacy for a rich des

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

best quality pre-soaked dried prunes
ideally from Agen, pitted
1 pound
a few strips of lemon zest
preferably from an unwaxed lemon
1 unit
Armagnac
4 tbsp
thick heavy cream
2 cups
whites of 2 large eggs
1 unit
superfine sugar
2 tbsp
of salt
1 pinch

Method

Soak prunes for 1 hour with lemon zest and Armagnac.

Remove lemon zests.

Pureee the Armagnac and prunes.

Whisk egg whites, including the pinch of salt.

Achieve a stiff consistency.

Include the sugar.

Achieve a floppy consistency.

Fold the puree into the cream.

Fold the stiff egg whites into the mixture with a wooden spoon.

Serve in individual cups.

Leave in freezer for No more than 2 hours.

Le Parfait D'armagnac aux Pruneaux

Ingredients

Method

What Makes This Variant Distinct