Deserts W. Kandinsky, Composition IV, 1911

Duchess Style Berry Parfait


Berries - 500g
Egg yolks - 5
Sweat cream - 500g
Sugar - 3/4 cup
Vodka - 2 tablle spoons

Puree half of berries until smooth. Beat the egg yolks and the sugar, beating well until smooth and pale in color. Add the puree berries and the vodka to the whipped egg yolks and continue beating for a few minutes until well blended. Beat the sweat cream and then fold the beaten cream into the berry puree, adding the whole berries. Spread evenly into a pan and freeze.