Vanilla Parfait

Preparation

1. STEP 1 OF 13

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

2. STEP 2 OF 13

   The base cream of this dessert is prepared like custard (see the recipe with the same name)

3. STEP 3 OF 13

   In a saucepan, beat the yolks with the sugar until you obtain a frothy and homogeneous mixture, then add the boiling milk scented 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 beat it with an electric mixer at medium speed until it has cooled (this takes 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 so that it cools 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 avoid deflating the mixture

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

    Beat the custard with an electric mixer at medium speed until it has cooled (this takes 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 so that it cools well

Suggestions

• Bowls

• Whisk

• Saucepan

General Information

Analysis

Macronutrients (100 gr)