Carinthian Ice Cream Beef with Sour Cream Sauce

Whip honey, eggs, yolks, vanilla pulp and lemon zest in a snow kettle over a hot water bath until creamy. Then whip until cooled for about 5 minutes and carefully mix in the whipped cream. For the filling, cover the raisins with rum and leave to infuse for one night with the lid closed. Heat the honey in a frying pan over medium heat and caramelize the walnut halves in the honey, stirring throughout. Cool the nuts on a greased parchment paper and then roughly chop them. Mix the soaked raisins with the nuts. Pour 1-2 cm of parfait mixture into a small bundt pan, sprinkle with cinnamon and chocolate pieces.

Put in the mold alternating layers with the filling and the parfait mixture. Place in the freezer for one night.

For the sour cherry sauce, drain the sour cherry compote and collect the juice (juice makes about 350 ml). Mix the cornstarch with the water. Stir the sour cherry juice with the vanilla sugar and let it boil. Add the cornstarch mixture and gently bubble for about 1 minute, stirring continuously. Then stir in the sour cherries, steep briefly, remove from the heat and cool.

Before serving, place the ice cream pudding briefly in a hot water bath to make it easier to turn out. Serve decoratively with the sour cherry sauce.

Drink: Non-alcoholic beer

Tip: Feel free to use better chocolate – the more delicious it tastes

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