Homemade cinnamon parfait

Ingredients

• 450 ml Heavy cream
• 100 ml Water
• 120 g Maple sugar
• 80 g Speculaas cookies, crumbled
• 2 tsp Cinnamon, ground
• 8 pcs Egg yolks
• 1 pcs Cinnamon stick

Method

1. Place the sugar, cinnamon sticks, and water in a small saucepan over gentle heat until the sugar has dissolved.
2. Put the sugar thermometer in the syrup then boil hard until the temperature reaches 106°C, about 10 minutes in total.
3. Meanwhile, place the egg yolks in the bowl of an electric mixer then whisk on high speed until pale and light in colour.
4. When the sugar syrup has cooled slightly, strain it through a fine sieve into a measuring jug.
5. With the mixer still at a high speed, gradually pour in the syrup.
6. Continue beating until the mixture is cold, for 10 minutes.
7. Stir in the ground cinnamon.
8. Beat the heavy cream into soft peaks then gently fold into the egg mixture.
9. Mix well, then pour half of the mix into the lined loaf tin; sprinkle with cookies and pour over remaining mix.
10. Place the parfait in the freezer overnight.
11. Serve when ready.