Crunchy parfait with fruit sauce

Ingredients for 6 servings:

• 2 eggs
• 2 egg yolks
• 450 ml cream
• 340 g sugar
• 130 g walnuts, chopped
• e.g. fruits, frozen or fresh
• vanilla sugar
• Sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 20 minutes

Beat the eggs with the egg yolks and 40g of sugar until frothy. Whip the cream until stiff peaks form. Melt the remaining 300g of sugar in a saucepan, then add the chopped walnuts and caramelize. Then place the brittle on an oiled baking sheet and refrigerate (it’s best to soak the pan in water immediately to make it easier to remove the brittle residue later). Once cooled, place the brittle in a freezer bag and crush it with a rolling pin. Fold it into the egg mixture along with the cream. Line a loaf pan with plastic wrap, pour in the parfait mixture, and place the pan in the freezer for at least 5 hours. For the fruit sauce, prepare any fruit you like, preferably strawberries, currants, cherries, or raspberries. Peel, core, hull, and thaw as needed. Place the prepared fruit in a blender and puree. Add half to one packet of vanilla sugar, depending on the quantity. Season to taste. To garnish, remove the parfait from the mold, cut into slices, place on serving plates, and arrange decoratively with the fruit sauce. Tip: The parfait tastes best when it’s still frozen. Once it starts to thaw, it’s only half as good.