One recipe makes 4 to 6 servings.
For the hot water bath, fill a wide saucepan halfway with water and heat with the lid closed. For later cold stirring of the cream, fill a baking bowl with very cold water and ice cubes and have ready.
Place a suitable baking bowl in the hot water bath, pour in the yolks as well as the honey and stir through. Stir the mixture with a whisk until creamy. Now place the baking bowl with the honey cream in the prepared ice cube bath and stir until the cream is well cooled.
Whip the whipped cream until semi-stiff and fold it into the honey cream, stir in half of the kirsch. Fill the cream into a freezer-proof container and put it in the freezer for at least 4-5 hours.
Drain the sour cherries, sprinkle with the remaining kirsch and marinate briefly.
About 30 minutes before serving, take the parfait out of the freezer. Briefly dip the pastry cases in hot water. Loosen the edges with a kitchen knife and turn the parfait out onto a board. Cut into slices, arrange with the cherries on dessert plates and bring to the table on the spot. Serve with biscuits.
The non-alcoholic version: instead of kirsch, use a few spoonfuls of the sour cherry juice from the jar for drizzling.
For 6 servings:
Time required approx.: half an hour
Cooling time : 4-5 hours
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