Sour Cherry Parfait with Honey

Mix half of the cherries with juice and honey, blend finely with a hand blender, then add the remaining cherries. Line a loaf pan (1 liter capacity) with a cut open freezer bag. Cover the bottom with half of the cookies.

Whip the cream until stiff and set aside to cool. Whip the egg yolks with the sugar and kirsch over a bain-marie on 2 or automatic heat 3 to 4 until creamy, stir in the cherry puree and fold in the whipped cream. Fill into the mold, cover with remaining cookies, place in the freezer for one night.

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