Put the egg yolks with the lemon juice in a mixing bowl and whisk together. Peel and squeeze the garlic. Beat the oil, first drop by drop, then in a thin stream with the mixer on the highest setting until you have a firm mayonnaise. Then wash the parsley, chop it finely and fold it into the mayonnaise with the whipped cream. Finally, season with salt and black pepper to taste and let it steep until serving.