Walnut Parfait

In a bowl, liquefy 80 g of sugar. Add the chopped walnuts, once they are caramelized, place on a lightly oiled tray and cool. Then chop them not too small.

2. yolks with the honey and the remaining sugar in a bowl and stir until creamy. Cut the vanilla bean lengthwise, put it in a saucepan with the milk and let it boil. Remove from the heat, remove the vanilla bean and scrape the remaining pulp back into the milk. 3.

Using a ladle, pour the still hot milk slowly into the egg-sugar mixture, stirring constantly. Pour back into the saucepan and heat on the stove, stirring continuously, until it thickens slightly on the wooden spoon. The cream must not make any more! 4. strain the cream through a fine sieve, transfer to a wide bowl and stir at medium speed for about 15 minutes until cooled down. It should be nice and airy and creamy. Cool completely in the refrigerator.

Whip the whipped cream until stiff and stir into the egg cream together with the chopped walnut brittle. Pour into a loaf pan lined with parchment paper and place in the freezer for at least 4 to 5 hours. Better yet, freeze the parfait for one night.

It goes well with fruit sauce (raspberry or strawberry) :Last Aender. :

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