Quark parfait with raspberry sorbet

Name: Quark parfait with raspberry sorbet
Ingredients: 2 l Debic parfait; 500 g Quark; 2 units.items biscuit slice; 50 ml Lazzaroni limoncello; 3 kg Crème de la crème raspberry sorbet; bombe mold; 400 g Pasteurized egg white; 200 ml Lazzaroni limoncello; 200 g Sugar; 200 ml Water; 125 g Raspberries; Lime zest; 1 units.items drop of green food coloring; crispy raspberry

We finish this dessert tart from Debic with raspberry sorbet with a delicious lime foam.

Ingredients

2lDebic parfait

500gQuark

2units.itemsbiscuit slice

50mlLazzaroni limoncello

3kgCrème de la crème raspberry sorbet

bombe mold

400gPasteurized egg white

200mlLazzaroni limoncello

200gSugar

200mlWater

1units.itemsdrop of green food coloring

125gRaspberries

Lime zest

crispy raspberry

Preparation

Cut out the biscuit with a round cutter.
Let the sorbet soften and fill small bombe molds with the ice cream, cover with a slice of biscuit, and place in the freezer.
Whip the parfait until airy in a KitchenAid and mix with the quark and limoncello.
Transfer to a piping bag and fill the bombe molds halfway with the quark parfait, press the raspberry sorbet interior in, and finish filling with the quark parfait.

Cover the top with a slice of biscuit and place in the freezer for 4 hours.
For the limoncello foam, cook 100 grams of the sugar together with the water to 110°C.
Whip the egg white, together with the remaining sugar, until airy in the KitchenAid.
Continue cooking the sugar water to 121°C

Unmold the bombes, spread the lime foam over them, and place immediately back in the freezer.
Finish à la minute with fresh raspberries, lime zest, and crispy raspberry.