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Parfait de lira
The building site on the Rosenheim is gone, but now the holidays are over and half of Munich is on the streets. But I don't care, because I only need one hand to steer, the other one sticks under my nose. For the last few days I have a dash of Lira every morning - my new girlfriend.
Now I'm standing in front of my cutting board, doors are folding, children's feet grope past my kitchen, masked parents' heads quickly leave the daycare centre and the radio is on. While I'm flicking away, the tea water is boiling. I fill the carafes and through the steam wafting at my hand, my new friends pull me - horny as hell, to say it in the words of my daughter;)
I am new in your midst and not yet practiced with the technical terms. That's why I thought I'd try some dessert:
Add egg yolks, the pulp of a vanilla pod, a pinch of cinnamon and a pinch of salt (which enhances the taste). Then I beat the cooled caramel into the mixture and whip it over the water bath. When the figure of eight has been beaten and the mixture has stood, I add a dash of Pastisse and Grand Marinier - rub in some orange peel if necessary. A few soaked cookies in rose water (but really only one shot) are added. When everything is coldly whipped, I fold in the cream - done!
If I was totally crazy now, I would have made little forms in the shape of a bottle - but I'm not, I was only interested in the aroma
Thanks to Kitho, who gave me his last lira from the bottle and to Andriu, whose envelope I eagerly await.