Vanilla Parfait
A frozen dessert made with vanilla beans and egg yolks, featuring a smooth, delicate texture.
Ingredients
vanilla bean
1/4
egg yolks
2 (about 40 g)
granulated sugar
65 g
water
25 ml
vanilla extract
2~3 drops
heavy cream
230 ml
Instructions
1
Make the egg yolk base
Split the vanilla bean and scrape out the seeds. In a mixing bowl, combine the egg yolks, granulated sugar, vanilla seeds, and water. Set the bowl over a pot of simmering water above 80°C and whisk for 7–8 minutes until the mixture is thick and ribbony.
2
Combine and freeze
Cool the yolk mixture over an ice bath, then stir in the vanilla extract. Whip the heavy cream to nearly stiff peaks. Gently fold the whipped cream into the yolk mixture in batches. Pour into molds, tap the molds on the counter to release any air bubbles, seal, and freeze for about 2 hours. Cut into pieces and serve.
