Step 1

Beat the raspberries with a blender and strain through a sieve.

Step 2

Separate the yolks from the whites. Add the sugar and vanilla sugar to the yolks, place in a water bath and beat with a mixer until white.

Step 3

Then whisk the cream, combine it with the whipped yolks and raspberry puree and mix.

Step 4

Add a pinch of salt to the whites, whisk until fluffy, combine with the raspberry mixture and mix well again.

Step 5

Then pour into silicone molds and place in the freezer until set.

Step 6

If desired, serve the parfait with fresh raspberries and mint. Enjoy!