Vanilla Parfait with Chocolate Mousse

First, whip 200 ml of cream. Roast the pistachio and almonds with powdered sugar in a pan, caramelize and then set aside. Beat two egg yolks (save egg white for mousse!), A whole egg, vanilla and honey with lemon zest over a water bath, then mix with the gelatine over an ice bath, beating constantly.

When the mixture starts to gel, immediately fold in the whipped cream and cruch, pour into four small molds and freeze.

Separate another egg. Melt the chocolate (with a little brown butter if you like) over a water bath. At the same time, whip up 200 ml of cream and three egg whites. Beat the remaining egg yolks with 2 teaspoons of warm water, add sugar and stir in the melted chocolate. Then immediately fold in the cream and carefully fold in the egg white (with a wide wooden spoon). Chill for several hours.

Twenty minutes before serving, remove the parfait from the freezer and allow to thaw. Then remove from the mold and serve next to the mousse on a berry dish (from the frozen berries). Good Appetite!