1. Wash and sort the blueberries thoroughly. Rinse the lime and grate about 1 tsp of the zest. In a tall container, whip the cream until stiff. Separate the eggs (reserve the egg whites for another use).
2. In a pot, bring about 250 ml of water to a boil over medium heat. In a bowl, beat the egg yolks together with the powdered sugar over the hot water bath using a hand mixer and whisk until creamy for approx. 5 minutes. Remove from the water bath and let cool.
3. Add the lime zest, the cream, and the blueberries, fill everything into a rectangular springform pan, cover with plastic wrap, and leave in the freezer compartment for at least 6 hours.
4. In a pot, bring approx. 500 ml of water to a boil. Roughly chop the chocolate and melt it in a metal bowl over the hot water bath. Brush one side of the cookies with it, place them on a baking sheet, and let cool.
5. Before serving, take the parfait out of the freezer compartment, let it thaw for about 5 minutes, and cut into 12 pieces. Place each piece between 2 chocolate cookies and enjoy immediately. Bon appétit!
Nutrition per serving
kcal: 352
Protein: 6 g · Fett/Fat: 22 g · Carbs: 29 g
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