Summary

Ingredients

• 3 medium egg yolks
• 100 g suar
• 1 tablespoon sugar
• 75 g dark chocolate
• 250 g cream
• 1 packet vanilla sugar
• 100 ml egg liqueur
• 3 tablespoon egg liqueur
• 1 glass cherry (s) (375 ml)
• 1 teaspoon cornstarch

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Instructions

1. Stir the egg yolks with 100 g sugar in a hot water bath for about 5 minutes until creamy. Allow to cool slightly. Line a loaf pan (approx. 20 cm long; approx. 1 liter content) with cling film or have an empty, clean plastic ice cream container ready.
2. Chop the chocolate. Whip the cream with vanilla sugar until stiff. First fold 100 ml of egg liqueur, then the chocolate pieces and finally the cream into the egg mixture. Pour the mixture into the mold and smooth it out. Cover with foil and place in the TK device for at least 6 hours, preferably overnight.
3. Drain the cherries, collecting the juice. Mix the starch with 2 tablespoons of juice until smooth. Bring the remaining juice to the boil with 1-2 tablespoon sugar. Bind with the mixed starch and simmer for about 1 minute. Fold in the cherries and let them cool.
4. Turn the parfait out of the mold 15-20 minutes before serving to make it easier to cut. Then cut into slices, dipping the knife into hot water every now and then. Serve with the cherry compote and drizzle with the remaining egg liqueur.