Vanilla and Red Grits Parfait

Let the berries thaw. Line a loaf pan (approx. 6 l capacity) with cling film. Roughly chop the cantuccini. Cut the vanilla pod lengthways and scrape out the pulp. Puree the berries and sugar with a hand blender.

Separate eggs. Beat egg whites and cream until stiff. Put both in a cool place. Mix the egg yolks, vanilla pulp and sugar with the whisk of the mixer for approx. 5 minutes until creamy. First fold in crème fraîche, then cantuccini, then cream and finally egg whites.

Remove 1 / 3 of the parfait mass and mix with the berry puree. Pour the remaining light vanilla parfait mixture into the mold. Put the berry parfait mixture on top and pull through gently with a fork so that "streaks" appear. Smooth out the parfait, cover with foil and freeze for at least 8 hours, or better overnight.

Let the parfait thaw for approx. 3 minutes before serving. Fall out of the mold and peel off the film. Cut the desired portions and cut into pieces. Freeze the rest of the packaging again.