Parfait Basic Recipe: How to Make Semi-Frozen

The basic recipe for parfait

The basic ingredients are 120 g sugar, 330 ml cream, 4 egg yolks, 100 ml water, and the pulp of a vanilla bean.

• First, boil water with sugar to make a syrup. To do this, mix the water with sugar, add the vanilla pod and the scraped-out vanilla seeds and let everything boil for about a minute.
• The syrup makes the parfait creamy. If you prefer to replace the vanilla syrup with an alternative, use the 100 ml syrup of your choice. Maple syrup or caramel syrup, for example, works well.
• The next step is to whip the yolks with the syrup. Take out the vanilla bean first. This is no longer required.
• Prepare a water bath with hot but not boiling water. If the water is too hot, the mass coagulates and becomes unusable.
• Now put the egg yolk and the syrup in the water bath and beat the ingredients until creamy. Use a whisk, not a mixer, to whip.
• Take the mixture out of the water bath and let it cool down a bit.
• In the meantime, whip the cream to fold it into the egg yolk and syrup mixture in the last step.
• To cool the mixture properly before folding in the cream, whip it in ice water until cold.
• Gradually and carefully fold in the cream with a whisk.
• Line a sufficiently large mold with cling film, fill in the mass, and place everything in the freezer for about 3 hours.

Tips for the semifrozen

We have some additional tips for you:

• Add a pinch of salt to the parfait to round out the flavor.
• Add fresh fruit or sprinkle with pistachios or other nuts before serving.
• On hot days, it’s worth mixing gelatine into the mixture so that the parfait doesn’t melt so quickly.