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Weizenbock Parfait – Serves 8


4 egg yolks, 1 whole egg, 100 g sugar, 80 g white chocolate, 3 gelatin leaves, 150 ml Weizenbock Vitus, 250 g fresh cream

To garnish:

Fruit and mint to taste

Beat the eggs and sugar over a water bath and beat again on iced water. Melt the chocolate and stir into the beaten egg mass. Dissolve the gelatin leaves and also stir in. Then add the beer, whip the cream and fold in carefully. Pour the mixture into molds and freeze overnight, stirring once or twice. Tip out each mold on to a separate plate and garnish with fruit / mint. And the remaining Weizenbock Vitus serves as an excellent drink.