Vanilla Parfait

3:10 pm on 3 December 2010


  • 100gms white sugar
  • 1/4 cup water
  • 6 egg yolks
  • 1 1/2 cups  cream whipped
  • seeds from 1/2 vanilla bean or 1/4 teaspoon vanilla extract


Combine sugar and water in a saucepan, bring to the boil, then simmer until a drop of the syrup forms a soft ball when dropped into cold water.

At the same time, whisk egg yolks in an electric mixer until mixture falling from the beaters forms a ribbon-like pattern on top of the mixture for a few seconds. Slowly add sugar syrup to the eggs, drizzling it down the side of the bowl rather than pouring it straght into the middle, whisking all the time. Continue whisking until egg mixture is cool. Fold cream into egg mixture, add vanilla and freeze.

Serve with fresh berries dusted with icing suger and doused with a little Grand Marnier liqueur.

From Jesse Mulligan, 1–4pm

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