- Preparation time: about 35 minutes
- Freezing time: about 2-3 hours
Whisk the eggs, egg yolk and forest honey in a double boiler until frothy.
Break the pumpernickel into fine crumbs and roast the crumbs with the walnuts in a coated, ungreased pan until golden brown. Mix this into the egg batter.
Let the cream cool a while. Beat the whipped cream until peaks form, fold it into the cream mixture. Divide the cream into small moulds and let them set in the freezer for about 2-3 hours.
Thaw and strain the raspberries, then add the forest honey and liqueur to taste.
About 30 minutes before serving, take the parfait out of the freezer, tip them onto plates and pour the raspberry sauce over the top. If desired, serve with fresh raspberries and a little forest honey.