Summary

Ingredients

• 4 medium egg (s), fresh
• 2 medium egg (s), including the yolk
• 160 g suar
• 6 tablespoon amaretto
• 600 g sweet cream
• 2 tablespoon vanilla sugar
• 8 fig (s), fresh
• 4 tablespoon cognac
• 2 tablespoon sugar, (for the figs)
• 400 g raspberries
• 4 tablespoon sugar, (for the sauce)
• 2 tablespoon lemon juice, if possible fresher

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Instructions

1. Mix the eggs and yolks with the sugar in a water bath until creamy and gradually add the amaretto.
2. Whip the cream together with the vanilla sugar until stiff and fold into the egg cream. Pour the cream into molds containing 200 ml each and leave to freeze for 2 to 3 hours.
3. In the meantime the figs are washed, carefully! dried and cut into wedges. Marinate with the cognac and sugar for about 1 hour. From time to time to turn.
4. Wash the raspberries and pat dry. (Carefully in a bounty cloth) Mix with the sugar and the lemon juice, let stand for about 30 minutes and then pass through a sieve.
5. Briefly dip the molds with the parfait in warm water and turn them individually onto serving plates. Garnish with the figs and the raspberry sauce.