Coconut – Raspberry – Parfait

Summary

Ingredients

• 100 g desiccated coconut
• 4 egg yolks
• 60 g suar
• 1 packet vanilla sugar
• 8 cl liqueur (coconut liqueur)
• 3 cups cream
• 1 jar jam (raspberry)

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Instructions

1. Roast the desiccated coconut in a non-greased pan until golden.
2. Beat the egg yolks with sugar, vanilla sugar and coconut liqueur in a water bath until thick foamy. Remove from the water bath and let cool down while stirring occasionally. Whip the cream until stiff and stir into the egg mixture with 75 g desiccated coconut. Pour the mixture into a loaf tin lined with cling film. Spread raspberry jam on top and pull through with a fork. Now put in the freezer for at least 6 hours.
3. Turn out and serve sprinkled with the remaining rasps.