A parfait glacé using whole eggs and absinthe. Was served to François Mitterand during a state visit to CH in 1983, and since absinthe was still illegal then, that was a bit of a scandal! 🙀
- 90 gr sugar
- 3 eggs
- 250 gr cream
- 50 ml absinthe
➡️ Make a sabayon (eggs and sugar over bain marie, get them to 67° C while beating). Beat cream, fold and pour into glasses. Freeze overnight, take out 5' before serving and dust with cocoa (or 抹茶, or うぐいすきな粉, which pairs really nicely!).
(The whole point is that it extends over the vessel, so normally you'd enlarge the vessel with baking paper when pouring the cream, freeze it and remove the paper before serving. My idea, however, is to serve it in 枡!)