- For the parfait
- juice of two Lemons
- 80 grams Sugar
- 2 packets Vanilla sugar
- grated zest of 1 Lemons
- Lemon balm
- 4 Egg yolks
- 400 milliliters Whipping cream
For the parfait, boil lemon juice with sugar, vanilla sugar and grated lemon zest in a saucepan until sugar dissolves. Rinse lemon balm, shake dry and pluck leaves from stem (set aside some leaves for garnish) Finely chop remaining lemon balm leaves.
Mix egg yolks in a bowl with hot lemon syrup while stirring constantly until a creamy mixture is formed. Stir egg yolk mixture over a cold water bath until chilled. Whip cream in a bowl until stiff, add chopped lemon balm and mix. Fold whipped cream into egg yolk mixture. Pour lemon mixture into a narrow pan and freeze for 4-5 hours.
Shortly before serving, rinse strawberries, trim and cut into slices. Peel mango, cut fruit away from core and slice fruit into thin slices. Drizzle fruits with orange liqueur.
Remove lemon parfait from freezer and slice into portions. Serve with the fruit on plates garnished with lemon balm.