Honey – Rosemary Parfaît with Raspberry Mirror

4 Bring sprigs of rosemary in 150g honey to the boil and set aside. Whip the cream until stiff and set aside. Beat the eggs and sugar over a double boiler until the mixture thickens slightly. Then keep beating until the mixture has cooled down.

Put the honey through a fine sieve into the egg mixture and carefully fold in. Now carefully fold in the cream and work everything into a homogeneous mass. Line a loaf pan with cling film so that the film still protrudes. Pour the mixture into the mold and smooth it out carefully. Cover with the foil and place in the freezer for at least 4 hours.

Get it out of the TK half an hour before serving. Heat the rest of the honey in a saucepan with the rosemary and spread over the finished parfaît.

For the raspberry mirror, puree the berries and strain through a fine sieve. Season to taste with powdered sugar and serve as a mirror on the desert plate.