Whip the cream until stiff, mix the yogurt and sour cream with the lime juice and zest.
Then fold in the cream and egg and season with sugar, set aside.
In the meantime, chop the apples and let them caramelize with the sugar and butter in a pan.
After caramelizing, fill the desired shapes with the yoghurt cream and put the apple compote in the center as a core. Place in the freezer for several hours.
For the crumble:
Make a crumble out of the butter, flour, sugar, salt and whiskey and place in a metal baking pan, then bake it on the grill.
For the "Mirrorglaze":
Heat the condensed milk and the sugar syrup in a saucepan, remove them from the plate and add the white chocolate. Now it can be colored as desired. It is important that it cools to 34 degrees before pouring it over the frozen parfait.
For the meringue:
Beat the egg whites until stiff and slowly pour in some sugar syrup so that the meringue is formed.
Place the meringue on the plate in small meringue-like swabs and lightly fluff. Take the parfait out of the mold and cover with the glaze.
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