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Vanilla parfait is a creamy and refined dessert, perfect for ending a meal on a sweet note. Made with egg yolks, sugar, milk, vanilla and cream, this dessert is irresistible for vanilla lovers.
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The indicated quantities are enough for a mold with a capacity of 15 l
The base cream for this dessert is prepared like English cream (see the recipe of the same name)
In a saucepan, work the egg yolks with the sugar until you obtain a frothy and smooth mixture, then add the boiling milk flavored with vanilla (which you will have removed) and cook the cream over very low heat, stirring constantly with a wooden spoon
The cream must never boil and is ready when it coats the back of the spoon
At this point, transfer it to a bowl and work it with an electric mixer at medium speed until it has cooled down (this takes about 15 minutes)
At the end, the cream should be soft and fluffy
Place it in the refrigerator for one hour so that it cools well and also put the mold in the fridge
After this time, add the whipped cream, which must be as cold as the cream
Add the cream a little at a time, helping yourself with a spoon, and mix gently to prevent the mixture from deflating
Finally, pour it into the cold mold and let it chill in the freezer for at least three hours
Work the English cream with an electric mixer at medium speed until it has cooled down (this takes about 15 minutes)
At the end, the cream should be soft and fluffy
Place it in the fridge for one hour so that it cools well and serve with topic
Bowls
Whisk
Pot
Francia
| Energy (kcal) | 237.33 |
| Carbohydrates (g) | 28.95 |
| of which sugars (g) | 28.95 |
| Fat (g) | 13.1 |
| of which saturates (g) | 8.3 |
| Protein (g) | 2.24 |
| Salt (g) | 0.04 |
