Summary

Ingredients

For the caramel:

• 150 g cream
• 100 g suar
• 2 tablespoon water
• 1 teaspoon sea salt

For the parfait:

• 1 egg white
• 1 pinch (s) salt
• 400 g cream
• 1 vanilla pod (s)
• 3 egg yolks
• 60 g suar

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Instructions

1. Place a rectangular dish with a lid in the refrigerator for approx. 1 1/4 l.
2. For the caramel, heat 150 g of cream in a saucepan, do not boil.
3. Melt 100 g sugar and 2 tablespoons water in a second saucepan over medium heat and caramelize. If the temperature is too high, the sugar will burn. So be careful and keep an eye on the matter. Do not stir under any circumstances. When the sugar is golden brown, slowly add the heated cream and bring to the boil. Simmer until the caramel has dissolved again. Now add the sea salt. Put the caramel in a bowl and let cool. Stir every now and then.
4. For the parfait, beat the egg white with a pinch of salt until stiff. Whip 400 g cream until stiff. Chill the egg whites and cream.
5. Scrape the pulp from the vanilla pod. Whip the egg yolks, the remaining sugar and the vanilla pulp until thick and creamy. Then carefully fold in the cream and egg whites.
6. Now take the loaf pan out of the fridge, add half of the parfait and spread the caramel on top. Finish with the rest of the parfait. Walk through the mass in a spiral with a fork. Now cover everything with cling film and put the lid on. Freeze overnight.
7. So that the parfait can be easily removed from the mold, take out of the freezer approx. 20 minutes before serving.