A delicious strawberry recipe!
Boil the milk and the marzipan paste cut into small pieces together with the sugar and juice of one lemon and whisk until smooth.
Whisk the egg yolks with the water in a hot water bath until creamy.
Pass the marzipan milk through a fine sieve into the egg mixture, whisk again on the water bath for one to two minutes until creamy. Next, whisk the cream in a cold water bath until cooled.
Separately, whip the egg whites and the whipped cream until stiff. Fold the amaretto and the whipped cream into the marzipan cream. Finally, carefully stir in the egg whites with a spatula. Fill into cups (125 ml capacity) and put into the freezer for at least one and a half hours (or overnight) .
Clean the strawberries, remove the stalks and cut the strawberries into narrow slices. Drizzle strawberry slices with maraschino and strawberry liqueur and marinate.
Sprinkle a little confectioner’s sugar on the surface for the marzipan thalers. Cut the marzipan paste into small slices and roll out 1mm thinly with kitchen paper. Cut out circles of about seven cm in diameter, place on dessert plates and cover with foil. Put the dessert plates in the refrigerator.
Remove the ramekins from the freezer twenty minutes before serving and place in the refrigerator. Before turning out the parfait onto the plates, briefly soak the ramekins up to the rim in warm water.