John Myers
Vanilla Parfait with Strawberries
The perfect vanilla parfait with strawberries recipe with a picture and simple step-by-step instructions.
- 1 Pc. Vanilla pod
- 50 ml Water
- 120 g Sugar
- 4 Pc. Organic egg yolks
- Salt
- 330 ml Whipped cream 30% fat
- 500 g Strawberry
- 1 tbsp Lemon juice
- 1 Pc. Sprigs of basil
- Cubeb pepper
- Oil
- Score the vanilla pod lengthways and scrape out the pulp. Then bring the water with the vanilla pod, vanilla pulp and sugar to the boil and boil for a minute. Set aside some sugar for later. Then beat the egg yolks with a little salt and the vanilla syrup in the beating kettle over the hot water bath with the whisk until thick and creamy. The water should not boil with a bubbly boil, otherwise the mass will curdle.
- Now remove the vanilla pod and whip the cream in ice water until cold. Then whip the cream until stiff and fold in. Smear a loaf pan (about 30 cm long) with a little oil and line with a cut freezer bag.
- Pour in the parfait mixture in layers and spread over one or two layers of fresh mint leaves. Then push the shape onto the table so that the air bubbles escape. Cover the mass with cling film and let freeze for at least 12 hours.
- Take the parfait out of the freezer at least 15 minutes before serving. Remove the cling film and turn the parfait out of the mold onto a plate. Peel off the freezer bag and let the parfait thaw.
- Clean the strawberries and cut 3/4 of the fruit in half. Puree the remaining strawberries with sugar and lemon juice. Fold in the strawberry halves, garnish with coarsely ground cubeb pepper and basil leaves and serve with the parfait.
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