Summary

Ingredients

• 100 g couverture, white
• 200 g strawberries
• 2 tablespoon powdered sugar
• 200 g strawberries (possibly suar, Cointreau and lemon)
• 1 egg yolk
• 1 egg (s)
• 75 grams sugar
• 80 ml Prosecco
• 1 egg white
• 250 g cream
• 0.5 ½ bunch basil
• 50 g almond (s), round
• 1 vanilla pod, which the pulp
• 100 ml syrup, sugar syrup made from:
• water and
• in Sugar equal parts

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Instructions

1. Melt the white couverture in a hot water bath.
2. Puree 200 g strawberries with the powdered sugar. Clean the remaining strawberries, cut in half if necessary. If, depending on the season, they are not yet so aromatic, you can add a little lemon juice, sugar and / or Cointreau.
3. Mix the egg yolk, egg, sugar and prosecco in a water bath until foamy, stir in the dissolved couverture, stir cold in the food processor or in ice water and fold in the strawberry puree.
4. Beat egg white and cream separately and fold in as well. Fill into 8 timbale molds and place in the freezer (at least 4 hours).
5. Finely puree the basil with almonds, vanilla pulp and sugar syrup.
6. Thaw parfaits in the refrigerator for 15 minutes, turn them out and serve with dots of basil pesto and fresh strawberries.