Raspberry Parfait with Woodruff

For the raspberry parfait with woodruff, rinse the raspberries in cold water and dry on kitchen paper. Puree 1/4 of the berries with a hand blender, strain through a hair sieve and add a little sugar. Pour some woodruff syrup into four cake pans. Whip the cream until almost stiff and refrigerate.

Whip yolks with sugar in a hot water bath until creamy, then stir into egg water until cold. Fold in whipped cream and pour the amount into the ramekins. Spread raspberries evenly on top, press into the mixture with a fork and place in the freezer overnight.

Turn out the raspberry parfait onto dessert plates. Pour the raspberry puree over it and garnish with woodruff herb.

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