for 4 person

Parfait

120 g	Basler Leckerli (gingerbread biscuits), cut into pieces
1 tbsp	rose hip jam
1 dl	water, boiling
2	fresh egg yolks
2 tbsp	sugar
2 tsp	lemon juice
1 ½ dl	full cream

Berries

150 g	frozen berry mixture, defrosted
1 tbsp	icing sugar
1 tsp	lemon juice

Decoration

a little	icing sugar or cinnamon, to decorate
50 g	crème fraîche
½ tbsp	icing sugar
2	Basler Leckerli (gingerbread biscuits), cut into strips

How it's done

Parfait

Place the Läckerli and jam in a small bowl, pour over boiling water, cover and stand for approx. 5 mins., stir until smooth.

Tip the egg yolks and sugar into a thin-sided bowl. Using the whisk attachment on a hand mixer, beat in the hot bain-marie (just below boiling point) until the mixture has turned paler and creamy. Remove the bowl from the bain-marie. Stir in the Läckerli mixture in batches, continue stirring until the mixture has cooled. Stir in the lemon juice. Beat the cream until stiff, carefully fold into the mixture with a rubber spatula. Divide the Läckerli mixture into the glasses, cover and freeze for at least 3 hours.

Berries

Heat the berry mixture with the sugar over a medium heat then add the lemon juice.

Decoration

Decorate the dessert plates with a little icing sugar or cinnamon. Combine the crème fraîche and icing sugar. Distribute the warm berry mixture over the parfait, decorate with a little crème fraîche and a few strips of Läckerli. Serve the Läckerli parfait on the dessert plates.

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