Peppermint Parfait with Caramelized Strawberries

1. boil the liqueur with mint oil, 80 g sugar and 6 mint leaves in a saucepan and boil to 100 ml.

Stronger aroma If you get very aromatic mint, you can omit the mint oil. If you cook the parfait out of season, intensify the flavor with a little mint oil – you can get it in the pharmacy. The green color of the parfait comes from the liqueur.

Remove the mint leaves. Beat the egg yolks and add the mint syrup. Beat the egg mixture over a hot water bath with a whisk for 6-7 minutes until firm, then chill in iced water.

Whip the cream until stiff and fold into the egg mixture with a whisk. Form the mixture into 6 soufflé molds (a teaspoonful of liters), cover and place in the freezer for one night.

Just before serving, rinse and clean the strawberries and cut them lengthwise into thin slices. Mound the remaining sugar in a small saucepan and caramelize until golden brown. Pour in the orange liqueur, fold in the honey and toss the strawberries in it.

Whip the sour cream or crème fraiche with the powdered sugar and the juice of one lemon. Use a peeler to remove the peel from the cooking chocolate. 4.

Arrange the strawberries on 6 plates. Hold the soufflé molds briefly in the hot water, loosen the parfaits from the edge of the mold with a kitchen knife and invert onto the plate. Sprinkle with chocolate shavings, sprinkle with mint, caramel and

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