Geeister Kaiserschmarrn

Parfait:

Soak the raisins in rum for one night.

Beat the egg yolks and egg with a third of the sugar, vanilla pulp and lemon zest until light and creamy.

Boil the remaining sugar with the water on low heat until the syrup is clear. Stir into the egg yolk mixture and continue beating until cooled. Stir in the rum raisins with the whipped cream.

The mousse will be even more stable if you take the trouble to whip it on a bain-marie up to 80 °C until it is thick and fluffy, then cool it before folding in the whipped cream.

Cover trays or trays with parchment paper and brush the parfait mixture on them just under a cm thick until smooth and freeze through in the freezer.

For the glaze, melt the milk chocolate on a water bath and stir in the oil. Remove the parfait from the freezer and brush the surface thinly with it.

Freeze again briefly and then tear or cut into appropriate pieces. Arrange on precooled plates and sprinkle with roasted almond kernels. Garnish with pickled fruit.

Tip: Feel free to use better chocolate – the more delicious the result!

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