Vanilla Parfait
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 4 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 4 egg (s), including the yolk
- 125 g powdered suar
- 0.5 liter ½ cream, whipped until stiff
- 1 vanilla pod (s), the pulp
- 2 cl Cointreau
Print Recipe
Pin Recipe Instructions
- Beat the egg yolks and sugar over a water bath until thick and creamy (be careful not to curdle the mixture from excessive heat), remove from the water bath and stir cold on ice. Stir in the vanilla pulp and the Cointreau, then fold in the cream. Freeze in the freezer, let thaw before serving (approx. 10 min., At room temperature).
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