Bring three centimeters of water to a boil in a small saucepan. Brown the almonds in a pan without adding any fat and allow to cool. Carefully scrape out the pulp of the vanilla pod. Finely grate the lemon peel.
Separate two eggs. Beat the egg yolks and a whole egg with 20 grams of sugar, vanilla pulp and a pinch of lemon zest until lightly frothy.
Simmer the remaining sugar with the 25 ml water in a small saucepan for one minute. Then stir into the egg mixture and whip into a fine-pored, thick foam in the prepared water bath. Beat cold in cold water. Whip the cream until creamy and add the rum raisins to the cold egg mixture.
Cover a baking dish with baking paper and spread the parfait mixture - just under a centimeter thick - onto it. Freeze in the freezer.
Crush the milk chocolate, melt it in a water bath and stir in the oil. Take the parfait out of the freezer and use a brush to thinly spread the chocolate over the surface. Let it freeze again briefly. Then tear or cut into appropriate pieces.
To serve, place the parfait on cold plates like a Kaiserschmarrn and sprinkle with the almonds.
Tip: Strawberries or berries go very well with this, depending on the season.
Ingredients
Print Recipe
Pin Recipe