Punch Parfait

Cut lemon peel and orange peel into tender strips, squeeze the juice from the fruit. Bring citrus peel to a boil with tea, red wine, sugar and fruit juices and reduce to a quarter. Strain the syrup through a sieve, get about 1 tbsp peel.

Beat the egg and egg yolk until creamy. Boil the strained syrup and add to the egg form. Beat until cooled and creamy. Now stir in the whipped cream and season with rum. Pour into a parfait mold and cool for at least 6-8 hours.

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Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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