Flavoured Curd Parfait with Vinegar Cherries

Beat the egg yolks with sugar (1), salt and vanilla over hot steam until thick and creamy, then stir until cooled on suitable water. Fold in the curd cheese, followed by the whipped cream. Coat a brick mold with a little oil, cover with plastic wrap and pour in the mixture. Place in the freezer for at least six hours.

Caramelize the sugar (1) in a saucepan, add the cherries and rosemary, extinguish with cherry juice, mix the cornstarch with vinegar and thicken the cherries with it.

To serve, cut a slice of parfait into small pieces, sprinkle with powdered sugar and caramelize with a Bunsen burner or possibly a blowtorch. Allow the caramel to set briefly. Arrange the slice next to the still warm vinegar cherries.

Tip: Instead of cherries, you can also use plums.

Our tip: Use your favorite red wine for cooking!

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