Honey and Rosemary Parfait on Rosemary Sand

Line the loaf pan with cling film. The foil should protrude so far that you can beat it over the parfait mass.

Wash the rosemary and spin dry. Put 8 sprigs of rosemary in a saucepan with 150 g of chestnut honey and bring to the boil. Take the pot off the stove and let it steep. Beat the cream with the whisk of the electric hand mixer until stiff.

Beat the egg yolks, eggs and sugar in a bowl over a hot water bath until frothy until the mixture thickens. Then remove the bowl from the water bath and keep beating the contents until they cool.

Pour the rosemary honey through a sieve into the egg mixture and fold in with a spatula or a slotted spoon. Gently fold in the whipped cream and pour the parfait mixture into the prepared mold. Smooth the surface of the cling film over the mass. Put the mold in the freezer for at least 4 hours.

Bring the remaining 4 sprigs of rosemary and the remaining (130 g) honey to a boil in a small pan and set aside. Take the parfait out of the chest about 15 minutes before serving and let it thaw slightly. Turn the parfait out of the mold and remove the cling film. Pour rosemary sprigs and honey over it and serve the parfait on a platter.

For the rosemary sand, add sugar with the chopped rosemary needles and grind (possibly also chop the almonds or hazelnuts and fold in). Beat the egg whites into egg whites. While beating, sprinkle in powdered sugar, keep beating and carefully mix in the rosemary and nut sugar so that the snow stays as firm as possible. Spread the mass as thinly as possible on a baking sheet and let it dry in the oven at 90 degrees for about 1.5 hours, stirring the drying mass in between (the first time after about an hour, then more often).

When the mixture is completely dry (feel it), let it cool down, pour it into a freezer bag and chop it vigorously with a saucepan until it has a sand-like consistency. Store in a dry place.