Vanilla parfait with raspberries
Especially in summer, we are happy about any cooling. It can also be sweet, like this delicious, creamy vanilla parfait with fresh raspberries.
INGREDIENTS
FOR THE PARFAIT
200 g dark chocolate
250 g raspberries
5 egg yolks
120 g sugar
1 vanilla pod
1 pinch of salt
400 g cream
FOR THE DECORATION
125 g raspberries
a few mint leaves
a little powdered sugar
PREPARATION
Step 1
Roughly chop the dark chocolate and melt it over a water bath. Spread the chocolate thinly on a large piece of baking paper (approx. 40 x 10 cm). Allow to dry. Puree 1/4 of the raspberries and pass through a sieve. To garnish, chill. Roughly crush the remaining raspberries with a fork.
Step 2
In the meantime, lightly grease a loaf pan (25×11 cm) and line it with cling film. Cut the vanilla pod lengthways and scrape out the pulp. Beat the egg yolks with sugar, salt and vanilla pulp in a bowl over a hot water bath until frothy. Make sure that the water in the pan does not boil. If the constant beating becomes tiring, remove the bowl from the water bath and take a short break. Only remove the egg yolk mixture from the water bath when it is nice and light and frothy.
Step 3
Quickly rinse the bowl in cold water. Beat the mixture with the whisk of the hand mixer until it is at room temperature. Beat the cream until stiff and stir into the egg yolk mixture. Finally fold in the raspberries.
