500 milliliters Fresh cream
150 grams White sugar
5 leaves Gelatine
500 milliliters Maguni juice
1 teaspoon Cinnamon
1 tablespoon Fresh cream, For dissolving the gelatine
- Soak the gelatine in ice water for about 10 minutes.
- Using an electric whisker (or by hand) beat the eggs and sugar until stiff (peaks should form). Set aside. In another bowl, whisk the cream and cinnamon for about 4 to 5 minutes. Set aside.
- Add the tablespoon cream to the gelatine and heat in the microwave (set on high) for about 10 to 15 seconds until the gelatine is completely dissolved. Set aside to let it cool down.
- Add the cream and egg mixtures to a fresh bowl and gently fold through. Do not beat or whisk. Add the cooled gelatine and continue folding until the mixture is well mixed through.
- Line a bread tin with plastic cling wrap.
- Add the parfait mixture to the tin and level the top so that it is smooth and level. Carefully cover the the mixture with the ends of the plastic cling wrap.
- Make sure the parfait is covered completely otherwise ice crystals will form.
- Put in the freezer for at least four hours until the mixture is completely set and frozen through. Overnight is better.
- To cut and serve, lift the frozen parfait from the tin and remove the plastic wrap. Dip a sharp knife in boiling water for a few seconds and cut the parfait into slices about 3cm thick. Serve with a biscuit or twirl for texture, or with maguni sauce for even more intense maguni flavour.