Chanterelle parfait

Instructions

1. Gently bring 1 dl cream to a simmer in a small pot with the chanterelles. Remove from heat, and let the mixture steep for an hour. Optimally in a vacuum bag.
2. Whisk the sugar until fluffy with the egg yolks.
3. Strain the cream from the chanterelles – they can be reused in a stew, but they have less flavor now.
4. Whip the remaining cream until fluffy, and fold in the chanterelle-infused cream at the end.
5. Fold whipped cream into the egg cream, and churn in an ice cream machine until soft-serve consistency. If you don't have an ice cream machine, you can freeze it in a bread tin.
6. Serve with cloudberry jam or perhaps an apricot puree.