Sesame and Honey Parfait with Chocolate Sauce

Sesame and honey parfai

1. Roast the sesame seeds in a pan until golden brown, then immediately remove from the pan and let cool down well.
2. Separate the 3 eggs. Beat the egg whites with a pinch of salt until stiff. Whip the cream until stiff too, not too stiff, rather creamy, otherwise the parfait will taste a bit buttery afterwards. Cover a terrine dish generously with cling film.
3. Now bring a saucepan of water to a boil. Whisk the egg yolks with the honey in a whipping kettle and whip over the hot water bath to form a cream, making sure that the bottom of the kettle does not reach into the hot water, but is only surrounded by the steam.
4. When everything is nice and creamy, continue beating in the ice-cold water bath until the mixture is cold and pour into a bowl and then stir well with the sour cream. Now fold in the cream, first stir a third well and then carefully fold in the other 2 thirds.
5. Now carefully fold in the egg whites, add the roasted sesame seeds and carefully fold in as well. Then fill the mixture into the terrine mold, smooth it out, put the lid on it and put it in the freezer for at least 10 hours.

chocolate sauce

1. Heat the milk and cream in a saucepan, do not boil. Then add the chocolate, broken into pieces, stir until the chocolate has completely dissolved, then season with cognac, pour into a jug and allow to cool.

finish

1. 20 minutes before serving, remove the terrine dish from the freezer and place in the refrigerator. Then overturn the terrine mold, peel off the foil and cut the parfait into slices and arrange on a plate, add the chocolate sauce and garnish with fruit.