Walnut Parfait with Espresso Zabaione

Scrape the vanilla pulp from the slit pod, place in a saucepan with the milk and simmer on a low heat for 20 minutes.

Chop the walnuts, roast them briefly in a frying pan without fat.

Bring sugar to a boil with 50 ml of water, bubbling for about 10 min. until a syrup is formed that draws threads. Add hot syrup to egg yolk form, beating continuously. Continue whisking until lukewarm and creamy looking.

Then add vanilla milk, salt and nuts, stir everything together well. Whip the cream until stiff and stir in. Pour the mixture into a chilled, oblong mold (a good 1/2 liter in volume). Put in the freezer for at least 4 hours, better one night.

Take out before serving, thaw a little bit. Turn out onto a plate, cut into slices.

For the zabaglione, whip the egg yolks, sugar and espresso in a hot water bath until creamy. Serve with the parfait.

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