1 teaspoon of Vanilla paste (or one vanilla stick)
5 tablespoons of Absinthe
5 tablespoons of sugar
Instructions
Whisk 2 fresh egg whites to a beaten egg white
Beat 2.5 dl whipped cream until stiff.
Stir 2 fresh egg yolks with 5 tablespoons of sugar and one teaspoon of vanilla past (or the seeds of a vanilla stick) until the mixture is light-coloured
Add 5 tablespoons of Absinthe and the stiffly whipped cream and continue to stir shortly
Carefully but thoroughly fold in the beaten egg white
Fill into moulds and put in the freezer for at least four hours