Forest fruit parfait

Thaw the forest fruits. Withdraw some forest fruits to garnish, puree purée. Puree possibly by rubbing sieve to remove seeds. In a small pan that hangs in a larger pot with low boiling water (au bain-marie) egg yolk with 100 g of sugar in 5 min. Light and creamy. Remove from pan and allow egg mixture to cool down, stirring occasionally. Meanwhile, whipped cream almost stiff. 2/3 of forest fruit puree by egg mixture. Whip cream with egg mixture. 4 Fill cups with mixture, cover with plastic foil. Place parfaits in deepfreeze for at least 4 hours. Juice orange juice with 50 g of sugar through the rest of the forest fruit puree and put them in airtight refrigerator until use.

Briefly dip pre-serving cups into hot water, dry-dab and scissor cup and cut into side. Place the plate on it, turn it together and remove the cup. Create sauce over parfait. Garnish with forest fruits and possibly a leaf of mint.