Coffeeparfait

For parfait, boil 125g of sugar with espresso beans, let it rest for 48 hours and then remove the beans. Heat the mixture to 120 ° C and stir with the 120g egg yolk and the two eggs. Soak gelatine and stir, then cool down the mass. Beat the whipped cream, fill into the mold and freeze.

For the salt caramel sauce, add 125 g sugar to the 50 ml water and the butter until it caramelises, then add the liquid cream and sea salt to taste.

Heat the chocolate and spread it on a Silpat mat. Finely chop the hazelnuts, roast them and sprinkle them with the chopped mint leaves on the still warm chocolate plate.

Boil the raspberry jelly and let it cool for 12 hours, then fill the raspberries with it. 200g Cream until boiled down to 85g. Raspberries and marinade all components.