Praline Parfait

Preparation

1. Beat the egg and egg yolks over a steam bath until fluffy. Slowly add the melted chocolate, rum and brandy and continue to beat over the steam bath until a light brown frothy mixture has been achieved.
2. Continue to whisk over a cold water bath until the mixture has cooled down.
3. Whisk QimiQ Classic smooth. Add the liquid cream, whisk with a mixer until stiff and fold into the parfait mixture.
4. Pour into a loaf tin (approx. 1 litre volume) lined with plastic film and freeze.
5. Decorate with berries and serve.