Preparation
Step: 1/12
Place the egg yolks in a heatproof mixing bowl.
Step: 2/12
Add 40g sugar and the vanilla.
Step: 3/12
Add the vanilla to the egg yolks.
Step: 4/12
Whisk until frothy.
Step: 5/12
Heat 80ml water in a pan.
Step: 6/12
Add the remaining sugar.
Step: 7/12
Heat until the sugar has completely dissolved.
Step: 8/12
Set the bowl with the egg yolk mixture over a pan of hot water. Add the sugar syrup and stir until the mixture thickens.
Step: 9/12
Whip the cream to soft peaks.
Step: 10/12
Stir the vanilla cream over a bowl of iced water until cold.
Step: 11/12
Fold in the whipped cream.
Step: 12/12
Spoon the parfait mixture into small bowls and freeze for 5 hours. Thaw briefly before serving. Turn out before serving if desired.
