Peanut Parfait

Mix egg yolks, honey and peanut cream in a baking bowl in a warm water bath with the whisks of a mixer to a thick cream. Add liqueur if desired and cool the cream in the refrigerator for about half an hour. Whip egg whites and whipped cream until stiff and fold in. Divide the mixture evenly among six ramekins (one-eighth of a liter each) and place in the freezer for one night. Dip the ramekins briefly in hot water and turn them out. For the sauce, pass the thawed raspberries through a sieve and stir with the sugar. Offer the sauce to the parfait and sprinkle with chopped nuts.

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