Raspberry Parfait with Golf Course Mint and Hazelnut Nougat Praline

Raspberry Parfait:

1. Whip the cream until stiff, boil the raspberries in a saucepan, then strain them through a fine sieve. Save a few raspberries to decorate!
2. Beat the egg yolks with sugar until frothy, then add the mascarpone, cassis and vanilla. Carefully fold the cream into the mixture, cover the mold with foil if necessary (this is easier to loosen when it is done). Pour in the mixture and put it in the freezer. The parfait is ready after approx. 5 hours. Remove from the mold and cut into slices of the same size.

Hazelnut nougat praline:

1. Melt the chocolate and butter over the water bath. In the meantime, mix the vanilla sugar, sugar, salt and flour. Mix one egg at a time into the dry ingredients until a smooth batter is formed. Add the slightly cooled, liquid chocolate, stir in and beat with a mixer on the highest setting for about 4 minutes until thick and creamy.
2. Grease the wells of a muffin sheet well and sprinkle with cocoa powder, the best way to do this is with a small sieve.
3. Fill the muffin troughs approx. 2/3 full with the batter, then insert a Toffifee into each of the batter until you are covered by the batter. Bake at 190 ° C top / bottom heat for 10-11 minutes. The muffin should be cake-like on the outside, but still liquid to very soft and juicy on the inside.
4. Allow the muffins to cool a little in the muffin tray, then loosen carefully. They taste best while they are still warm. They still taste very good cold, but the core is then no longer quite as runny.