Mulled Cider Parfait on Sour Cherry Ragout

For the mulled cider parfait, place the yolks, egg, must, honey and spices in a bowl or a whisking kettle and mix well. Beat in a hot water bath, stirring vigorously until foamy – the mixture should thicken slightly. Then place the bowl in ice water and beat until cold while stirring.

Whip the cream until stiff and fold into the egg mixture, finally fold in the nuts.

Line a loin pan with foil, the ends should hang generously over the edge. Pour in the parfait mixture and cover with the overhanging foil. Place in the freezer for at least 3 hours.

For the sour cherry ragout, stir cornflour with 4 tablespoons of compote liquid.

Bring remaining compote liquid with vanilla sugar to a boil in a saucepan and stir in the starch. Now add the sour cherries and season with Grand Marnier.

Turn the parfait out onto a work surface and cut into slices. Place the mulled cider parfait on dessert plates and arrange the warm sour cherry ragout around it.

Preparation Tip:

You can also flavor the mulled cider parfait with some gingerbread spice.

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