Scheurebe late harvest wine, sweet, 2011
With its fine, natural sweetness, this wine harmonizes very well with the creamy walnut taste. The expressive body makes for a long lasting taste sensation.
Roughly chop walnuts.
Caramelize sugar in a frying pan until amber colored. Next, add chopped walnuts and stir into the caramel.
Spread caramelized nuts onto a sheet of parchment paper and leave to cool. Then roughly chop again.
Soften gelatin in cold water.
Whisk egg yolks and honey together until fluffy. Stir in Grand Marnier and a pinch of salt.
Boil milk and vanilla extract in a small sauce pan. Remove the softened gelatin from the water and add to the hot milk. Stir until gelatin has dissolved.
Next, stir the hot milk into the egg mixture with a whisk. Leave the mixture to cool down to room temperature for approx. 1 hour.
Whip the heavy cream until stiff peaks form. Mix the chopped, caramelized walnuts into the parfait mixture and carefully fold in whipped cream.
Put the mixture into a loaf pan lined with plastic wrap and freeze for at least 4 hours.
Allow the parfait to defrost slightly before serving. Use the plastic wrap to remove from the pan and cut into slices to serve.