Preparation (about 35 min):
Whip the yolks with sugar over a hot water bath until creamy, then whip until cooled, add the orange granules. Finely blend the mint leaves together with the yogurt using a hand blender. Fold this amount into the parfait mixture, carefully fold in whipped cream and pour into the prepared mold, cover and place in the freezer for four to five hours, preferably overnight.
Remove peel from papaya, remove seeds, cut into chunks. Remove peel from limes, fillet, mix both well. Stir jam until smooth, add orange juice, add vanilla pulp, stir well and pour over lettuce. Allow to stand for 30 minutes.
Arrange macaroons in the center of a deep plate, top with lettuce. Turn out the parfait from the mold, cut into slices, place two slices on each leaf salad, sprinkle with pink shrubberries and garnish with mint croissants.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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