Every year again: New Year’s Eve is one of the most special days of the year and one of the largest, most colorful and above all loudest festivals in the world! With the closest friends and family, the last evening is enjoyed to the fullest. The good old butler James in the film “Dinner for one” should not be missing, just like the obligatory lead casting, numerous candles, colorful crackers and lots of glitter. There is a magical magic over the last hours together before the traditional turn of the year, something special, unique.
What should not be missing in any case? The right New Year’s Eve meal! Whether classy with game and fish, New Year’s Eve classics such as fondue or raclette, finger food or vegetarian, there are numerous options for a successful New Year’s Eve meal. But what to do when the canapés, meat mountains and tons of cheese are plastered? Clearly, it’s time for dessert! Because one thing is certain: No matter how full you are, dessert is ALWAYS still possible! The crowning conclusion of the menu is the icing on the cake and provides guests, friends and family with a real surprise one time or another.
Important for New Year’s Eve: It should be easy to prepare! After all, who would like to just let their loved ones sit at the table and say goodbye to the kitchen for a few hours? The wow effect should of course not be missing. What is our insider tip with guaranteed success? Cooling instead of baking and cooking! And what would be more suitable for this than an ice bomb? When speculoos, hot cherries and chocolate sauce are added, hardly anyone can resist! The cold miracle can also be taken out of the freezer in no time when the guests are there and also makes a visually difficult impression – simply bomb!
Parfait:
- 200g cream caramel toffees (soft caramel candies: Muh-Muhs cream)
- 800g whipped cream
- 22 speculoos biscuits
- 3 very fresh eggs
- 120g powdered sugar
Chocolate ganache:
- 200g whipped cream
- 200g dark chocolate
- with hot / cold cherries
Preparation:
Finely chop the sweets and slowly dissolve them in about 100g of whipped cream in a saucepan while stirring. Roughly chop 20 speculoos cookies and stir into the liquid cream-candy mixture. In a large bowl, beat 3 egg yolks lightly and creamy with the powdered sugar for about 3-5 minutes. Then stir in the biscuit mixture under the egg yolk cream. Whip the remaining cream until stiff and fold in, do the same with the remaining protein. Who also wants to add speculoos spice (2 tsp). Fill the mass into an ice cream / cake / freezer tin, which is completely covered with cling film. Cover well and place in the freezer overnight. Take out of the freezer 10 minutes before serving and decorate with the remaining speculoos biscuits. Add chocolate ganache (heat 200g cream in a saucepan and slowly melt the 200g dark chocolate in it) and cherries.
