Amaretto Parfait, Strawberry Ice Cream, Strawberry Carpaccio with Sauce and Hot Amaretto with Cream

Separate the eggs and beat 2 egg whites into snow. Then stir the 8 egg yolks with the sugar until frothy and slowly add the amaretto. Then fold in the whipped cream, creme fraiche and egg whites. Place in the loaf tin lined with cling film and freeze for at least 8 hours. Take out of the freezer about 1 hour before serving and place in the fridge to thaw. Turn the parfait out and cut into slices.

Freeze the strawberries for about 3 hours and then puree frozen with the remaining ingredients until they become a smooth mass. Place in a loaf tin lined with cling film and freeze.

For the strawberry sauce, put some of the strawberry mixture in a freezer bag and place in the fridge.

Thinly slice about 3-5 strawberries per person and place on a large plate.

Cut off a corner of the freezer bag with the strawberry sauce and drizzle on the strawberry slices. Pour the amaretto into jars, heat it up briefly in the microwave and sprinkle the icing on it. Arrange everything on a large plate according to your mood and garnish with mint leaves.