Vanilla parfait

Vanilla parfait

Total: 4 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 306 kcal
, Fat: 24 g
, Carbohydrate: 17 g
, Protein: 4 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Basic mix

2 fresh egg yolks
4tbsp sugar
1 vanilla pod, cut open lengthwise; only use the scraped-out seeds


2 ½dl full cream, whipped until stiff
2 fresh egg whites
1pinch salt
1tbsp sugar
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One loaf tin (approx. 25 cm / approx. 1 1/2 l), brushed with a little oil and lined with cling film

How it's done

Basic mix

Beat the egg yolks, sugar and vanilla seeds in a bowl using the whisk on a hand mixer until the mixture becomes lighter in colour.


Beat half of the whipped cream into the mixture using a whisk, then carefully fold in the rest of the cream using a rubber spatula. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy. Carefully fold the egg whites into the mixture using a rubber spatula, transfer immediately to the prepared tin.

To freeze

Cover and freeze for approx. 4 hrs.

Good to know
Serve: Remove the parfait from the freezer, tip out onto a chopping board, remove the cling film. Cut the parfait into slices, plate up.
Serve with: Whipped cream, fresh berries


Beating egg whites

Beating egg whites

Whipping cream

Whipping cream

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