Esterházy Parfait with Wild Berries

For the Esterházy parfait with wild berries, beat the egg whites and sugar until stiff. Gently fold in the hazelnuts and vanilla sugar. Spread on baking paper to a height of 5 mm. Bake at 200°C until golden brown on sight.

For the parfait, beat the eggs, yolks and sugar over steam until white and foamy. Then beat in ice water until cold. Melt the milk and white couverture over a water bath and mix with the egg mixture. Then fold in the whipped cream.

For the Esterházy parfait with wild berries, stir in the amaretto at the end. Fill the parfait (approx. 1 cm) & the Esterhazy mass into the molds in layers & and freeze well in the freezer overnight.

Preparation Tip:

Berries should not be washed, but only dabbed, otherwise they lose flavor, juice and shape. Do not freeze too long and never deeper than minus 18°C.

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