John Myers
Ingredients for 1 servings:
- 4 medium-sized egg yolks
- 120 g powdered sugar
- 400 ml cream
- 50 ml peach liqueur
- 100 g strawberries
- Fat for the mold
Instructions
Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes
Either lightly grease a small loaf pan and line it with a cut-open freezer bag, or use cling film. I use silicone molds. Beat the egg yolks and sugar with a hand mixer for a few minutes in a water bath (max. 70°C) until light and foamy. The volume should increase considerably. Caution: The water must not boil, otherwise it will scramble. Remove the egg foam from the water bath and let it cool. Stir in the peach liqueur. Whip the cream until stiff peaks and fold into the cooled mixture. Dice the strawberries and fold them in. Pour the mixture into the mold, or puree the strawberries and, after filling the mold, fold the puree into the ice cream mixture in strips. Freeze for at least 6 hours. Serve the parfait on top of a mango mirror, for example.
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