Berry & herb mini parfait

Directions

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1. Mix 7 parts of granulated sugar and 3 parts of lingonberry powder
2. Variations: Make other berry or herb sugars using each berry and herb the same way.

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1. Warm up the milk in a pan just before boiling.
2. Put the egg yolks in a bowl with the cranberry sugar and cranberry powder. Whisk them until it turns whitish.
3. Add the mixture into the warmed milk and while stirring well, cook over low heat. Make sure not to boil.
4. Once the mixture gets a little thicker, take off the cooker and pour into a bowl over ice water to cool down.
5. Once the mixture has cooled down, stir in whipped cream and put it into a freezer.
6. Variations: Make other ice creams using each berry and herb the same way.

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1. Let the butter warm up to room temperature.
2. Put the butter into a bowl, whisk it until it is like cream, add the sugar and stir more.
3. Sprinkle the flour in and stir with a rubber spatula until the flour has blended in. Wrap the dough and shape it into a stick.
4. Let the wrapped dough stick rest in the fridge for an hour.
5. Cut pieces of 1.5 cm thick and lay them on an oven sheet. Cook the biscuits in a 170°C oven for 20 minutes.
6. Variations: Make biscuits using each berry and herb sugars and powders the same way.