The Corfiot parfait! Κum quat, Corfiot mandolas and mandolato “compose” delicious and aromatic melodies!
- 250gr. vegan whipped cream
- 250gr. heavy cream 35%
- 1/2 can of sweetened condensed milk
- 200gr. Lazaris mandolato (nougat) with kum quat taste.
- 150gr. Lazaris mandola (caramelized almonds)
- 100gr. Kum quat fruit glazed (chopped)
- 100gr. chocolate 55% (chopped)
- Beat the cream with an electric mixer until it begins to thicken.
- Chop all the ingredients and stir lightly with a spoon.
- Put the ice cream in a form.
- Refrigerate it for several hours!
We would like to thank pastry chef Natasa Lepesi for her recipe.