Swedish Bomb Parfait

For the Swedish bombs parfait, loosen the wafer bottoms from the Swedish bombs with a knife. Mix the Swedish bombs in a bowl to a coarse cream or mix coarsely. Slit the vanilla bean lengthwise and scrape out the pulp. Mix with 3 tablespoons of liquid cream and add to the cream. Whip the remaining cream until stiff and fold in carefully. Briefly toast the flaked almonds in a pan without adding fat.

Line a terrine mold with plastic wrap and sprinkle with the flaked almonds and finely chopped wafer bases. Pour in the cream and spread smoothly. Cover with plastic wrap and freeze in the freezer for at least 4 hours.

For the strawberry sauce, rinse the strawberries with cold water, drain, remove the stems and cut into pieces. Puree with a hand blender. Mix the strawberry puree with the honey.

Remove the parfait from the freezer. Spread the strawberry sauce on dessert plates and place a slice of Swedish bomb parfait on each. Garnish with quartered strawberries and chocolate flakes.

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