Lime Parfait

Rinse the limes, dab dry and grate the peel (save). Then squeeze the juice and whisk warmly with sugar, white wine and the eggs (whole egg and egg yolk) and a pinch of salt in a water bath. The quantity increases significantly in volume and also becomes more solid. It should reach approximately the consistency of whipped cream. Then whip the mixture again until it has cooled down (this is quickest on ice).

When the mixture has cooled, carefully fold in the whipped cream and the grated lime zest. Fill the finished quantity into suitable molds and place in the freezer.

It goes very well with chocolate sauce (but not from the bag, because the sauce should be a little bit bitter) and fresh, marinated fruit.

Tip from me: The parfait is very firm and can easily be taken out of the freezer 5 min before processing and cut. We even dusted it with powdered sugar and baked with a blowtorch !!!

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use what tastes better to you.

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