Vanilla crescents parfait

2 eggs, 2 yolks, 2 tbsp Stroh Rum, 250g whipped cream,
The seeds from 1 vanilla pod, 100g vanilla crescents chopped into small pieces
(Linzer,macaroons, cookies,...), 1 pinch salt


  • Beat the eggs and the yolks with the sugar and vanilla seeds over a bowl of hot water until creamy.
 Then place in a bowl of cold water and stir until the mixture cools. Season with a pinch of salt and some rum.

  • Whip the cream and stir in the vanilla crescents. Carefully combine both mixtures and fill moulds with the mixture.
  • Freeze the mix for at least 6 hours Have fun cooking and bon appetit!

Yours, Paul Edlinger

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