Vanilla Parfait

Preparation

1. STEP 1 OF 13

   The quantities indicated are for a mold with a capacity of 15 l

2. STEP 2 OF 13

   The base cream of this dessert is prepared like the English cream (see the homonymous recipe)

3. STEP 3 OF 13

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

4. STEP 4 OF 13

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

5. STEP 5 OF 13

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

6. STEP 6 OF 13

   At the end, the cream should be soft and fluffy

7. STEP 7 OF 13

   Place it in the refrigerator for an hour to cool well and also put the mold in the fridge

8. STEP 8 OF 13

   After this time, add the whipped cream, which must be as cold as the cream

9. STEP 9 OF 13

   Add the cream a little at a time using a spoon and mix gently to prevent the mixture from deflating

10. STEP 10 OF 13

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

11. STEP 11 OF 13

    Work the English cream with an electric mixer at medium speed until it has cooled (about 15 minutes)

12. STEP 12 OF 13

    At the end, the cream should be soft and fluffy

13. STEP 13 OF 13

    Place it in the fridge for an hour to cool well and serve with lemon zest

Suggestions

• Ciotole

• Fouet

• Pentola

General Information

Analysis

Macronutrients (100 gr)