Honey Parfait with Apple Compote

Bring the whole milk and 50 g honey to a boil in a saucepan.

Let the honey milk cool for about 10 minutes, then whisk it smoothly with the egg yolks.

Cook the mixture over a hot water bath, stirring constantly, until it thickens to a creamy consistency.

Then set the bowl over a cold water bath and whisk the custard until chilled.

Finely chop 50 g walnuts.

Whip the cream until stiff peaks form.

Gently fold the chopped walnuts and whipped cream into the chilled custard.

Spoon the parfait mixture into 4 molds (about 100 ml each) and freeze for 6–8 hours.

Peel, quarter, core and dice the apples. Place them in a pot with apple juice, 40 g sugar and the cinnamon stick, cover and simmer for 5–8 minutes.

Mix the cornstarch with a little water until smooth, stir into the compote and simmer for about 1 minute. Then let cool and remove the cinnamon stick.

Caramelize 60 g sugar in a pan, add the remaining walnuts and toss them in the caramel. Spread onto a lightly oiled piece of aluminum foil and let cool.

Briefly dip the molds into hot water, turn the parfaits out onto plates, spoon the apple compote over them, drizzle with the remaining honey and garnish with the caramelized nuts and lemon balm if desired.