Lilac Parfait with Lilac Syrup marinated Strawberries on Crispy Almonds

Simply, I couldn't get the missing violet colour of the lilac jelly, I just had to do something!  So it was clear that I am going to prepare something else using lilac. First I had the idea of a sorbet, but it was impossible to get the freezing element of the machine into the freezer, therefore I decided for a parfait. It still was quite a task to find a tiny place in the freezer for them, but I managed. However, the parfait turned to be rather white-yellow, then violet. Tough below, you can see how intense the lilac water is and the syrup! Breathtaking colour, don't you think? But it wasn't intense enough, and even the fragrance of the lilac has disappeared, once it was whisked with the egg yolks. I thought, I have to give up, but then I started again and added lilac jelly to the parfait base. So once more, I managed to save the taste, but no colour. Anyway, next year I am going to give another go, but then, with the dark violet petals.

Ingredients:
for the parfait:
2 egg yolks
50 ml lilac szirup
50 g lilac jelly
200 ml heagy cream
for the crispy almonds:
20 g water
20 g honey
30 g butter
70 g sugar
25 g flour
100 g sliced almonds

First prepare the syrup: bring 50 ml lilac water with 50 g of sugar to the boil, cook for a few minutes, then let it cool. In another pot bring water to the boil, and in another mix together the egg yolks with the syrup. Put it over the water bath and whisk until it is thick and creamy. Then remove from the heat, stir in the lilac jelly and fold in the beaten cream. Fill in any kind of form you desire and freezer for 2-3 hours. For the crispy almonds melt butter with the water and honey, then remove from the heat and stir in the rest of the ingredients. Preheat the oven to 170°C. With a help of a cookie cutter flatten equal and even rounds of the batter onto a baking sheet covered with baking paper. Bake for 10-12 minutes or until golden brown.