For the vanilla parfait, first whip 200 ml of cream. Caramelize the chopped pistachios and almonds with the powdered sugar in a pan and then set aside.
Separate two eggs, the egg whites are needed for the mousse. Beat the egg yolks, a whole egg, vanilla and honey with the lemon zest over the water bath, then mix with the gelatine fix over the ice bath, beating constantly.
When the mixture begins to gel, immediately fold in the whipped cream and the pistachio almond brittle, fill into four small molds and freeze.
Separate another egg for the chocolate mousse. Melt the chocolate over a water bath with a little brown butter if you like. At the same time, beat 200 ml of cream and the three egg whites until stiff.
Beat the remaining egg yolks with 2 teaspoons of warm water until frothy. Add the sugar and stir in the melted chocolate. Then immediately fold in the cream and carefully fold in the egg white with a wide wooden spoon. Chill for several hours.
Take the parfait out of the freezer twenty minutes before serving and let it thaw. Then remove from the mold and serve next to a mousse on a berry dish.
Björn prepared this recipe as a dessert on the show The Perfect Dinner - Day 2 in Munich on Wednesday, April 15th, 2020.
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