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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! 🙀
➡️ 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 powder.