Iced Kaiserschmarrn with Cherry Ragout

In a small saucepan, bring water to a boil three inches high. Brown the almond kernels in a frying pan without adding fat and cool.

Carefully scrape out the pith of the vanilla bean. Finely grate the lemon peel. Separate two eggs and beat only the yolks and one whole egg with 20 grams of sugar, vanilla and a pinch of lemon zest until light creamy. Boil the remaining sugar with the water in a small saucepan for one minute on low heat. Now stir into the egg mixture and beat on the bain-marie until it forms a fine-pored, thick foam that reaches 75 to 80 degrees. Beat until cooled on cold water.

Whip the whipped cream until creamy and fold into the cold egg mixture with the rum raisins. Line a gratin dish with parchment paper, brush the parfait mixture – just under an inch thick – smoothly on top and freeze through in the freezer.

Chop the milk chocolate, melt it on a bain-marie and stir in the oil.

Remove the parfait from the freezer and brush a thin layer on the surface. Freeze again briefly and then tear or cut into appropriate pieces.

For the cherry ragout: rinse the cherries, remove the stalks, pit them and cut them in half. Lightly caramelize the powdered sugar in a frying pan at low temperature and extinguish with red wine. Add the cinnamon, vanilla and orange peel, simmer the wine and stir in the butter. At the end add the cherries

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