Summary

Ingredients

• 150 g blueberries, Tk blueberries
• 100 g biscuit (s), amarettini
• 1 vanilla pod (s)
• 4 egg (s)
• 400 g whipped cream
• 200 g suar
• 150 g crème fraîche

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Instructions

1. Thaw blueberries. Line a loaf pan or an empty ice pack with cling film. Roughly crumble the amarettini. Cut the vanilla pod lengthways and scrape out the pulp. Separate eggs. Beat egg white and cream separately from each other until stiff.
2. Mix egg yolks, vanilla pulp and 100g sugar on high with the mixer until creamy. Fold in the creme fraiche, biscuits, cream and egg whites one after the other.
3. Puree the blueberries with the remaining 100g sugar and stir in 1/3 of the parfait mixture.
4. First pour the light-colored mixture into the mold, then spread the blueberry mixture over it. Pull through with a fork to marble the parfait.
5. Freeze overnight covered with foil.
6. Take out 10 minutes before consumption, carefully turn over and cut into slices. Then freeze leftovers again.