Cranberries and Cream Parfaits
Ingredients: frozen cranberries, sugar, cinnamon, star anise, cardamom · 50 min cook time · 310kcal · $11.25
Ingredients
1pound frozen cranberries, 1cup sugar, 1stick cinnamon, 1whole star anise, 0.25teaspoon cardamom, 1pinch salt, 0.5cup water, 6large egg yolks, 2tablespoons cornstarch, 2tablespoons butter, 2cups whole milk, 0.5teaspoon green cardamom, 1package Lotus Biscoff cookies
Instructions
1. In a saucepan, combine frozen cranberries, sugar, cinnamon stick, star anise, cardamom, salt, and water. Bring to a boil, then simmer for 10 minutes until cranberries burst.
2. In a bowl, whisk 3 egg yolks with sugar and cornstarch.
3. Remove whole spices from the cooked cranberries, then blend the mixture in a food processor with half of the egg yolk mixture until smooth.
4. Blend in butter while running the food processor to emulsify.
5. Strain the cranberry curd through a fine-mesh sieve, heat to 165 degrees F to thicken properly, then cover with parchment paper and chill in the refrigerator.
6. In a saucepan, heat whole milk, sugar, green cardamom, and a pinch of salt.
7. In a bowl, whisk the remaining 3 egg yolks with cornstarch and sugar.
8. Temper the egg yolks with a ladle of the warm milk, then pour back into the pot and cook, whisking until thickened.
9. Transfer pastry cream to a bowl, cover with parchment paper, and refrigerate to cool completely.
10. Crush Biscoff cookies with a rolling pin.
11. Layer the parfaits in glasses starting with cranberry curd, pastry cream, and crushed Biscoff cookies, repeating layers and topping with remaining cookie crumbs.
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