Strawberry Parfait with Rhubarb Compote

Spread a cake or baking dish with cling film, the best way to do this is to wet the film with water. Place in the freezer and pre-freeze.

Drizzle the liqueur over the amaretti.

Rinse the strawberries, prepare them (e.g. hull them, remove woody parts and dirt), cut them into quarters and mash them with the juice of one lemon.

Beat the egg yolks as well as the sugar to a light, thick cream. Fold in the strawberry puree.

Whip the cream until stiff. Fold into the strawberry cream. Fill into the cooled cake. Top with the amaretti, which should sink in slightly. Freeze the parfait in the freezer for 3 hours.

For the compote, peel the rhubarb stalks, remove woody parts and cut into pieces. Place in a roasting pan with the jam and cook, uncovered, until just tender. Cool.

30 min. before serving, remove strawberry parfait from freezer and thaw slightly in refrigerator. Turn out onto a platter, cut into slices and arrange on top of the rhubarb compote.

Time needed : 30 +freezing time

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