Vanilla parfait

Name: Vanilla parfait
Total time: 4 h 30 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 1.5 dl (2/3 cup) milk; 4 egg yolks; 80 g sugar; 2 tsp vanilla extract; 4 dl (1.7 cups) heavy cream; 1 pinch salt; To serve: fruit sauce or chocolate sauce

Time: 30 minutes + 4 hours freezing6 servingsapprox. 340 kcal / serving (estimated)approx. 5 g protein / serving

Parfait is a frozen dessert of French cuisine: an egg-yolk base and whipped cream, frozen. No ice cream machine is needed, and it does not crystallize during freezing but stays silky. The vanilla version is the most classic.

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Method

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Put the egg yolks, sugar, milk and salt into a small metal or heatproof bowl. Set it over simmering water (the water must not touch the bottom of the bowl).
Whisk constantly for 6-8 minutes until the mixture reaches 75 °C and is thick and creamy (it leaves a trail from the whisk).
Set the bowl in ice water and whisk until completely cooled and about doubled in volume. Fold in the vanilla.
Separately whip the cream to stiff peaks, then fold it into the cooled egg cream in three additions.
Pour into a parfait mold (or a loaf pan lined with plastic wrap) and smooth the top.
Freeze for at least 4 hours (better overnight). Before serving, let stand at room temperature for 10 minutes, slice, and serve with fruit sauce or chocolate sauce.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Cool the egg cream completely before adding the cream.
Lining with plastic wrap makes unmolding easier.
Flavor with roasted hazelnuts, chocolate or raspberries.
In the freezer it keeps for 2 weeks.

Frequently asked questions

Without eggs?

It can be made with condensed milk and cream, but it is less rich.

Why no stirring while freezing?

The air in the whipped cream prevents ice crystals.

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