Salted Caramel Parfait

Ingredients for 10 servings:

• 150 g cream
• 100 g sugar
• 2 tbsp water
• 1 tsp sea salt
• 1 egg white
• 1 pinch of salt
• 400 g cream
• 1 vanilla pod(s)
• 3 egg yolks
• 60 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

Place a rectangular dish with a lid in the refrigerator and chill for about 1 1/4 liters. For the caramel, heat 150 g of cream in a saucepan; do not boil. Melt 100 g of sugar and 2 tablespoons of water in a second saucepan over medium heat and caramelize. If the temperature is too high, the sugar will burn, so be careful and keep an eye on it. Do not stir under any circumstances. When the sugar is golden brown, slowly add the heated cream and bring to a boil. Simmer until the caramel has dissolved. Now add the sea salt. Pour the caramel into a bowl and let cool, stirring occasionally. For the parfait, beat the egg whites with a pinch of salt until stiff peaks form. Beat 400 g of cream until stiff peaks form. Chill the egg whites and cream. Scrape the seeds from the vanilla pod. Beat the egg yolks, the remaining sugar, and the vanilla seeds until thick and creamy. Then carefully fold in the cream and beaten egg whites. Now remove the loaf pan from the refrigerator, pour in half of the parfait, and spread the caramel on top. Top with the remaining parfait. Use a fork to spiral the mixture through the filling. Cover everything with plastic wrap and put the lid on. Freeze overnight. To ensure the parfait is easy to remove from the pan, remove it from the freezer about 20 minutes before serving.