Tonka Bean Parfait

Separate the egg yolks and whites.

Beat the egg yolks with sugar over a warm water bath until frothy up to approx. 70 degrees, not too hot, otherwise the egg will curdle. Now beat the egg yolk and sugar mixture in the ice water until cold. Must be cold, otherwise the whipped cream will collapse and the parfait would no longer be airy.

Heat the milk and grate the tonka beans into the milk (with a very fine grater), let the milk cool down a little and add to the egg foam. Whip up the whipped cream and fold in carefully. Whip the egg white with a pinch of salt and fold in as well, the whipped egg white makes the parfait even looser and creamier. The pinch of salt makes the protein look better.

Fill into shapes of your choice and put in the freezer for at least 8 hours. It is best to lay out the forms with fish film, then you can get the parfait out better afterwards.

Serve with a fruit mirror and fruits.