White chocolate parfait

Ingredients for 10 servings:

• 600 ml cream
• 2 packs of cream stiffener
• 4 eggs
• 2 packets of vanilla sugar
• 4 tbsp liqueur (Liqueur 43/, orange liqueur/rum) or other liqueur that goes well with white chocolate
• 300 g white chocolate

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

Whip the cream with the cream stiffener until stiff and refrigerate. Meanwhile, beat the eggs, vanilla sugar, and liqueur (preferably in a round-bottomed bowl) over a bain-marie with a whisk or electric mixer until fluffy. Incorporate as much air as possible into the egg mixture. The trick is to remove the mixture from the heat at the right moment. As a guideline: you want a compact cream. Then whisk the egg mixture in a cold bain-marie. Melt the white chocolate in a bain-marie and stir it into the egg mixture. Carefully fold in the stiffly whipped cream using a rotating motion. Line two ice cream containers (for 10 servings) with plastic wrap, fill them with the parfait, and refrigerate for 5-6 hours. Thaw for 20 minutes before serving; if necessary, pour hot water over the ice cream containers. Serve with fruit, a fruit glaze, cakes, or muffins.