for 6 person

Parfait

2	fresh egg
60 g	sugar
2 dl	full cream, whipped until stiff
40 g	Betty Bossi Mini Meringues mit Himbeeren, coarsely crumbled

Fruit filling

250 g	blueberry
1 tsp	lemon juice

Compote

250 g	blueberry
2 tbsp	sugar
1 tbsp	lemon juice

How it's done

Parfait

Beat the eggs and sugar using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Carefully fold in the whipped cream. Transfer half of the mixture to the mould. Spread the meringue on top.

Fruit filling

Puree the blueberries with the lemon juice. Stir the puree into the remaining mixture, transfer to the mould, cover and freeze for approx. 4 hrs.

Compote

Mix the blueberries, sugar and lemon juice, cover and leave to infuse for approx. 30 mins.

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