Melt the Toblerone, then let it cool down a little. Then beat with icing sugar and egg yolks until frothy. Beat egg whites with salt and sugar until stiff. Likewise, whip the cream until stiff. Carefully and gradually fold into the chocolate mass. Fill evenly into small molds lined with cling film. Place in the freezer for at least 6 hours before consumption.
Tips: Depending on my mood, I garnish the parfait with chopped caramelized nuts, sometimes with dark couverture, which I pull over the ice cream in strings. There is always fresh fruit, like strawberries, but also plums in autumn. A sauce level made from eggnog and liquid cream goes well.
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