Amaretto parfait with poached pear

Ingredients for 6 servings:

• 6 eggs, separated
• 180 g sugar
• 8 amaretti biscuits
• 50 ml Amaretto
• 500 ml cream
• Amaretti for decoration
• 1 lemon(s), zest and juice
• 1 orange(s), juice and peel
• 150 g sugar
• 60 ml Amaretto
• 750 ml water
• 5 pear(s), aromatic
• 3 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 10 minutes; Total time approx. 10 hours 40 minutes

For the parfait, beat the egg yolks with 150g sugar and Amaretto in a bain-marie until thick. Then either beat them cold in a bowl with ice packs or transfer them to a food processor and let them cool while stirring continuously. I prefer the second method, as the result is usually fluffier. Beat the egg whites with 30g sugar until stiff and mix with the egg yolk cream. Fold in the crumbled Amaretti biscuits and the stiffly whipped cream. Freeze overnight in a Flexiform or line a loaf pan with cling film, pour in the parfait mixture and also freeze. For the pears, bring the lemon and orange juice with grated zest, sugar, Amaretto and water to a boil. Simmer briefly until the sugar has dissolved. Peel the pears, halve them, remove the cores and poach them in the liquid for 8-10 minutes. Allow to cool in the syrup and serve with the parfait.