Ingredients for Iced Vanilla Parfait
100g Vanilla sugar
80g Pasteurised Egg yolks
3 Vanilla pods
300ml Double cream
Iced Vanilla Parfait recipe method
- Combine the egg yolks & the vanilla sugar, whisk over a bain marie until @ ribbon stage.
- Split the vanilla pods and add to the double cream.
- Whip the cream until at soft peaks.
- When the sabayon has cooled to room temperature, fold in the whipped vanilla double cream.
- Prepare the parfait terrine or mousse rings with the chocolate sponge on the base (this will prevent your iced parfait from melting on the plate).
- Pipe parfait mix into the rings and level off, freeze overnight.
CHEFS SERVING NOTE:
- Served with Petit salad, Apple sorbet and Granny Smith Vanilla puree
Shelf life: 3 Days
Original recipe from a 1 Michelin star kitchen