Serves: 6 people Difficulty ': Easy Preparation time: 40 minutes + cooling INGREDIENTS 6 eggs 7 heaping tablespoons sugar 1 cup muscat wine 500gr. 100g of whipped cream. 100g candied orange peel. cocoa almond oil For the garnish: candied orange peel candied cherries PROCEEDINGS -------------------------- In a saucepan, beat the egg yolks with the sugar until it is foamy, slowly add the wine moscato, cook in a double boiler and continue to beat with a whisk elastic, until the eggnog will not be 'mounted and thickened.
Remove from heat and let cooler. Stir in cocoa and whipped cream. Pour the mixture into a fluted pudding mold, grease with almond oil, cover with a sheet of plastic wrap and place in freezer for at least 3 hours. Meanwhile, cut the candied orange peel, the threads long as the grooves of the mold.
Turn out the parfait on a round serving plate, place a fillet in each channel of candied orange peel and garnish with candied cherries the surface. Serve. TIP If you want to customize even more 'this cake can be used separately in a gravy boat a hot chocolate sauce, flavored with Grand Marnier. 
Remove from heat and let cooler. Stir in cocoa and whipped cream. Pour the mixture into a fluted pudding mold, grease with almond oil, cover with a sheet of plastic wrap and place in freezer for at least 3 hours. Meanwhile, cut the candied orange peel, the threads long as the grooves of the mold.
Turn out the parfait on a round serving plate, place a fillet in each channel of candied orange peel and garnish with candied cherries the surface. Serve. TIP If you want to customize even more 'this cake can be used separately in a gravy boat a hot chocolate sauce, flavored with Grand Marnier.
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