Brittle Half-Frozen With

100 g raspberries (frozen product) a little powdered sugar erzucker

Bring 1 tbsp water and 1 tbsp sugar to boil and mix with orange liqueur. Beat the egg yolks with remaining sugar in a whipping bowl until creamy. Fill a saucepan a hand’s width with water and heat. Place the baking bowl with the egg cream in the water bath so that the bottom does not touch the water surface. Add the hot sugar-liqueur mixture, beating until the cream thickens. The water bath must not make in any case.

Stir the cream until cold, the quickest way to do this is over a baking bowl of ice-cold water. Fold in 60 g of coarsely ground brittle, almond liqueur and gradually and carefully the stiffly whipped cream. Pour the mixture into a small pudding mold and freeze in the freezer for about 4-6 hours.

Briefly crush half of the defrosted raspberries with a small amount of powdered sugar. Strain through a sieve and divide the sauce evenly as a mirror on two plates. Cut 2 slices of the ice cream parfait per person and arrange on top. Garnish with the remaining raspberries and a little brittle.

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