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 crème anglaise (see recipe of the same name)

3. STEP 3 OF 13

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

4. STEP 4 OF 13

   The custard 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 light and airy

7. STEP 7 OF 13

   Place it in the refrigerator for one hour so that it cools well and put the mold in the fridge as well

8. STEP 8 OF 13

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

9. STEP 9 OF 13

   Add the cream little by little 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 chill it in the freezer for at least three hours

11. STEP 11 OF 13

    Work the crème anglaise with an electric mixer at medium speed until it has cooled down (about 15 minutes)

12. STEP 12 OF 13

    At the end the cream should be light and airy

13. STEP 13 OF 13

    Place it in the fridge for one hour so it cools well

Suggestions

• Bowls

• Whisk

• Saucepan

General Information

Analysis

Macronutrients (100 gr)