Fig Parfait on Nougat Mirror

1. Beat eggs with brown sugar in a hot water bath over steam until a thick, creamy mass is formed – then remove the bowl from the steam, place immediately in an ice-cold water bath and stir frequently in between until the egg mixture has cooled down
2. Meanwhile, peel the fresh figs and cut them into pieces – finely puree the roughly diced FRESH figs in a tall mixing bowl together with lemon juice and vanilla sugar (the amount of lemon depends on personal taste and the sweetness of the figs – for me it was the juice half a lemon and the whole zest) – then cut the DRIED figs into very small cubes and whip the cream (or soy cream)
3. add the already cooled egg mixture to the fig puree and mix well – then mix the eggs / fig mixture with the whipped cream (or soy cream) and mix in the small, diced, dried fig pieces – freeze the mixture for at least 3 hours
4. If the parfait has been frozen for a long time, it should be allowed to thaw at least 30 minutes before serving at room temperature so that it regains its creaminess – for serving, about one tablespoon of nougat with 1 tablespoon of milk Almond milk) melt in the lukewarm oven, stir well and put on the plate as a sauce topping – finally decorate the parfait with chocolate chips

tip

1. Parfaits are mostly frozen whole in a box shape … but I prefer portioning in small glasses, as this way you can easily get 1 portion out of the freezer at any time – this is much easier than a portion of the hard, Cut off frozen parfait and it always looks good in the glass when serving