Peach Parfait with Strawberry Kiwi Salad

Pit the peach, finely puree with the peel in a blender jug, pass through a kitchen sieve and chill. Mix yolks with sugar and beat warm in a water bath with a mixer. Stir warmly beaten egg mixture in cold water bath until cold and mix with fruit pulp until smooth. Mix in the yogurt. Fold whipped cream loosely into the base mixture until creamy. Rinse out terrine mold or Dariol molds, line with plastic wrap. Pour in the mixture and freeze for at least 6 hours. Wash and quarter fresh strawberries. Peel kiwi and cut into thin slices. Marinate fruit with freshly squeezed orange juice, honey and Grand Marnier. Slice the parfait, let it thaw slightly at room temperature for 10 minutes and arrange with the fruit salad. Garnish with fresh mint.

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