ingredients for 5 people:
- 125 g Westphalian pumpernickel
- 2 cl kirsch
- 8 egg yolks
- 180 g sugar
- 20 g cocoa
- 75 ml white wine
- 500 g whipped cream
- Cut the pumpernickel into small chunks and leave to soak overnight in kirsch.
- Put the egg yolks, cocoa and white wine into a bowl and mix to combine. Beat the mixture over a bain-marie, take it off the heat and add in the soaked pumpernickel. Leave to cool.
- Next, carefully fold in the whipped cream and transfer the mixture to a tin. Cover with foil and freeze overnight.
Serve the parfait with warm lingonberries and cream.
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