Raspberry parfait muffins with a chocolate hat

simple

1.

Read out raspberries 4–5 hours before or the day before for the Parfait, wash them briefly, then drain and with Purée finely in the hand blender. Beat the egg yolk, egg, lemon juice and sugar in a metal bowl in a hot water bath with the whisk of the mixer for about 10 minutes to a white thick mass.

2.

Remove from the water bath and stir with the raspberry puree. Whip the cream until stiff and fold in. Pour the parfait mixture into an empty, clean plastic ice cream container (approx. 1 l capacity) and freeze covered for 4–5 hours, stirring vigorously every 20–30 minutes.

3.

Line the hollows of a muffin sheet (12 hollows) with cling film for the chocolate biscuit tartlets. Melt the butter. Chop 150 g chocolate and melt in a hot water bath. Put biscuits in a freezer bag and fine with a rolling pincrumble.

4.

Mix the biscuits, liquid chocolate and butter. Spread the mixture in the hollows of the muffin tin and press it down, pressing up one edge. Approx. Chill for 30 minutes.

5.

Let the parfait thaw for 10–20 minutes before serving. Chop 100 g chocolate and melt in a hot water bath. Roughly chop the almonds. Lift the chocolate biscuit tartlet with the foil out of the hollows and remove the foil.

6.

Cut 12 balls from the parfait and place in the biscuit tartlets. Pour approx. 1 tablespoon of liquid chocolate over each and sprinkle with almonds. Serve immediately. Possibly. Immediately freeze any remaining parfait.