Almond parfait with summer berries

Name: Almond parfait with summer berries
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: 50 g Almond slivers; 2 fresh egg yolks (Gr. M); 125 g + 2 tablespoons sugar; 1 package Vanillin sugar; 200 g Whipped cream; 150 g Fresh cream; 300 g mixed berries (e.g. raspberries, currants, bromine berries and blueberries); 1/4 l red fruit juice; 1 tablespoon (10 g) Cornstarch; 7-10 Tbsp Melissa; 7-10 Tbsp Cling film

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 5

50 g Almond slivers
2 fresh egg yolks (Gr. M)
125 g + 2 tablespoons sugar
1 package Vanillin sugar
200 g Whipped cream
150 g Fresh cream
300 g mixed berries (e.g. raspberries, currants, bromine berries and blueberries)
1/4 l red fruit juice
1 tablespoon (10 g) Cornstarch
7-10 Tbsp Melissa
7-10 Tbsp Cling film

Directions

1
Roast the almonds in a coated pan without fat until golden brown and let them cool down. Whisk egg yolks, 125 g sugar and vanilla sugar in a hot water bath for approx. 10 minutes until thick and creamy. Then let it cool down
2
Whip the cream until stiff. Stir the crème fraîche first, then the cream and almonds into the egg mixture. Line a box form (approx. 3/4 l capacity) with foil. Fill in the mixture, freeze overnight
3
Select the berries and wash them if necessary. Strip currants from the panicles. Boil up about 3/4 of the berries, 2 tablespoons of sugar and juice. Stir starch with 2 tbsp. water until smooth. Bind the juice with it. Stir in the rest of the berries, cool down
4
Turn over the parfait and remove the foil. Cut parfait into 8-12 slices. Serve with the fruit sauce. Decorate with lemon balm