Lemon Parfait with Papaya Pulp

Whisk egg yolks with sugar over steam until creamy. Briefly bring the juice of one lemon and zest to the boil and pour into the eggs. Whisk the mixture over cold water to room temperature. Fold the whipped cream and the pistachios into the egg mixture and season it with white rum. Fill into portion molds and place in the freezer for at least 4 hours.

Remove the skin from the papayas, scrape out the seeds and mash them in a blender jar. Stir the papaya pulp with the remaining ingredients. Arrange the papaya pulp on plates.

Place the serving dishes in boiling water for 1-2 seconds, then turn out the parfait. Sprinkle the parfait with powdered sugar and caramelize the sugar with the flame of a Bunsen burner. Garnish with lemon zest and berries.

Tip: Use creamy natural yogurt for an even finer result!

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