Hoppa till:
![](https://www.zwilling.com/on/demandware.static/-/Sites-zwilling-dk-Library/default/dwff1699d5/images/content-recipe/servings.gif)
SERVINGS
![](https://www.zwilling.com/on/demandware.static/-/Sites-zwilling-dk-Library/default/dw05c0fb9f/images/content-recipe/prep.gif)
PREP IN
![](https://www.zwilling.com/on/demandware.static/-/Sites-zwilling-dk-Library/default/dw7f4a5416/images/content-recipe/cooktime.gif)
COOK FOR
1 bundle of basil (about 6-8 sprigs)
Juice from 2 lemons
250 g of quark
2 egg whites
75 g sugar
500 g ripe strawberries
3 tbsp. powdered sugar
3 tbsp. Grand Marnier
Juice from 2 lemons
250 g of quark
2 egg whites
75 g sugar
500 g ripe strawberries
3 tbsp. powdered sugar
3 tbsp. Grand Marnier
- Whisk the egg whites well. Gradually add sugar. Add the beaten egg whites to the basil quark. Fill 4 STAUB cast iron dishes with parfait and leave in the freezer for about 4 hours.
- In the meantime, clean and wash the strawberries, and cut in halves or quarters depending on their size. Marinate the strawberries in powdered sugar and Grand Marnier.