Vanilla Parfait

The indicated doses are for a mold with a capacity of 15 liters

The base cream for this dessert is prepared like the custard (see the identical recipe)

In a saucepan, work the egg yolks with the sugar until obtaining a frothy and homogeneous mixture, then add the boiling milk flavored with the vanilla (which you will have removed) and cook the cream over low heat, stirring continuously with a wooden spoon

The cream must never boil and is ready when it 'coats' the spoon

At this point, transfer it to a bowl and work it with an electric mixer at medium speed until it cools down (it takes about 15 minutes)

At the end, the cream should be soft and fluffy

Place it in the refrigerator for an hour to cool down properly and put the mold in the fridge as well

After this time, add the whipped cream that should be as cold as the cream

Add the cream little by little using a spoon and mix gently to avoid deflating the mixture

Finally, pour it into the cold mold and let it cool in the freezer for at least three hours

Work the custard with an electric mixer at medium speed until it cools down (it takes about 15 minutes)

At the end, the cream should be soft and fluffy

Place it in the fridge for an hour to cool down properly