White wine parfait with nut sauce

Total time: 6hr 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 821 Kcal, 10g Protein, 76g Carbohydrates, 49g Fat


  • Parfait
  • 3 fresh egg yolks
  • 1 tbsp sugar
  • 1 vanilla pod, cut open lengthwise; only use the scraped-out seeds
  • 3 fresh egg white
  • 1 dl white wine (e.g. Moscato d'Asti DOCG Conica)
  • 1 pinch salt
  • 2.5 dl full cream, whipped until stiff
  • Nut sauce
  • 150 g sugar
  • 1 dl white wine (e.g. Moscato d'Asti DOCG Conica)
  • 100 g hazelnuts, coarsely chopped
  • 1 dl full cream
  • Utensils
  • One loaf tin (approx. 20 cm), brushed with a little oil and lined with cling film

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  • Parfait

    Using the whisk on a hand mixer, beat the egg yolks, sugar and vanilla seeds in a bowl for approx. 2 mins. until the mixture becomes lighter in colour, carefully stir in the wine. Beat the egg whites with the salt until stiff, add the sugar, briefly continue beating until the egg whites turn glossy. Carefully fold the egg whites and whipped cream into the mixture, transfer immediately to the prepared tin. Cover and freeze for approx. 6 hrs.
  • Nut sauce

    Bring the sugar and wine to the boil in a wide pan, without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the nuts and cream, return the pan to the hob, simmer until the sugar has dissolved.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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