Vanilla parfait with redcurrants

Vanilla parfait with redcurrants

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

In August, there are so many soft fruits to choose from, and a perfect way to eat them is with vanilla parfait. It is easier to prepare than an ice cream, because you do not have to cook the cream, use an ice-cream machine or go through the hassle of stirring every 15 minutes while the mixture is freezing. It can also be prepared days ahead of serving.

Ingredients

Quantity Ingredient
1 vanilla pod
6 egg yolks
125g caster sugar
800ml double cream
100g redcurrants

Method

  1. Slit the vanilla pod lengthways and scrape out the seeds with the tip of a knife. Put the seeds in a bowl with the egg yolks and sugar and beat until pale and fluffy. Whip the double cream until it forms soft peaks, then very gently fold it into the egg mixture.
  2. Pour the mixture into one or more freezer-proof containers and freeze for 6 hours. The parfait is now ready. Serve with redcurrants or other fresh fruit on a summer day.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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