add egg yellow with sugar to the chocolate praliné coffee mix.
gently mix the cream and at the end the chopped egg white.
put a small and thin plastic bag in a long beker.
Fill with the parfait and put 4 hours in freezer.
Take out 15 min before serving and put in fridge.
Take out the beker and plastic bag.
Slice the parfait and present with mint on a dish.