Kirsch Mousse

Whisk the egg yolks and slowly add the sugar

Heat the cream with the milk and vanilla until the first bubble forms

Remove from heat when the mixture is lightly thickened

Let it cool slightly and whisk in the egg yolks, mixing well and letting it cool while stirring frequently

Add another cup of cream and one of milk

Stir well

Pour into freezing trays and freeze until firm but still creamy

Transfer to a cold container and add Kirsch

Mix well

Spoon into parfait glasses

You can garnish with a little chopped nuts or almonds, and place a maraschino cherry in the center

Store in the freezer until serving.