Egg Liqueur Parfait with Strawberries

Beat the yolks with 2 tbsp. sugar and 1 tsp. lemon juice in a bain-marie with a whisk until creamy. Add the egg liqueur visibly. Allow to cool while stirring continuously. 2.

Whip the whipped cream until very stiff and fold in carefully. Pour the mixture into two ramekins and place in the freezer for 4 hours.

3. rinse the strawberries and sort them out. Set 6 aside, blend the rest with a blender and spread through a sieve. Mix with juice of one lemon and sugar. Cut the remaining strawberries into slices. 4.

Spread the sauce evenly on two plates. Dip the egg liqueur parfait cups briefly in hot water and turn them out onto the sauce. Garnish with strawberry slices and mint leaves.

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