Inges Vanilla Parfait
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 ml milk
- 6 egg yolks
- 200 g suar
- 250 g cream
- 1 vanilla pod (s)
Print Recipe
Pin Recipe Instructions
- Cut the vanilla pod lengthways, scrape out the pulp and slowly bring both to the boil with the milk. Beat the egg yolks and half of the sugar in a bowl with a whisk or hand mixer to a thick cream. Stir the hot vanilla milk (remove the vanilla pod) into the mixture with a whisk, pass through a sieve and allow to cool. Whip the cream until stiff and stir in the rest of the sugar. Pull loosely into the vanilla cream, pour into a mold and freeze for about 3 hours. Before serving, dip the dish briefly in hot water, turn the parfait out onto a platter and cut it into slices.
- Goes well with: raspberry or chocolate sauce
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