for 4 people

Basic mix

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

Parfait

2 ½ dl	full cream, whipped until stiff
2	fresh egg whites
1 pinch	salt
1 tbsp	sugar

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.

Parfait

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.

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