Black Forest Cherry in Glass with Vanilla Parfait

For the vanilla parfait:

1. Whip the cream until stiff. Beat the egg yolks and sugar over a water bath until thick and creamy. Then remove from the water bath and stir cold on ice. Stir in the pulp of the vanilla pod and the Cointreau. Fold in the whipped cream. Pour the mixture into a mold lined with cling film and freeze in the freezer for at least 6 hours.

For the Black Forest cherry in a glass

1. For the chocolate mass, heat 90 ml of cream to approx. 60 degrees and dissolve the chocolate and nougat in it while stirring until thick. Then let the mass cool down to approx. 20 degrees. Whip 80 ml of cream and fold into the chocolate nougat mixture. Divide the mixture into 5 glasses and chill for at least 4 hours.
2. Reduce the red wine, add the cherry juice, the clove, the cinnamon stick and the star anise, bring to the boil and reduce for about 5 minutes. Add the cherries and simmer for another 10 minutes and, if necessary, add a little cherry juice. Remove the spices and let the cherry mixture cool.
3. For the cream, vanilla and kirsch, mix 50 ml of cream, 3 packs of vanilla sugar and 2 cl of kirsch well together. Then put everything in an espuma bottle and screw in a partone.

To serve:

1. Divide the spiced cherries into the glasses with the chocolate cream, but save about 1/3 of the cherries for the parfait. Pour on the cream foam and garnish with a little chocolate flakes. Turn the parfait out of the mold and cut into 2-3 cm thick slices (tip: take the parfait out of the cooler about 10 minutes before serving). Then distribute the remaining spicy cherries on top.