Christmas Vanilla Parfait

Ingredients

• 1 egg yolk
• 2 Eggs
• 100 g sugar
• 400 g heavy cream
• 1 tbsp cinnamon
• 6 fresh egg yolks
• 180 g sugar
• 4 Tbsp vanilla liqueur
• 1 vanilla bean (pulp)
• 400 g heavy cream
• chocolate crumbs
• chocolate fruit
• vanilla beans

Instructions

1. 1.

   Separate the eggs. Beat the yolks with half of the sugar until pale and fluffy, then stir in the cinnamon. Whisk the egg whites with the remaining sugar into a bright, glossy meringue. Fold the stiffly whipped cream into the meringue and then fold it into the yolk mixture.

2. 2.

   Fill two‑thirds of the white custard into a foil‑lined dish, spread to about 1.5 cm thickness, and place in the freezer. If needed, smooth again while freezing.

3. 3.

   Meanwhile whisk egg yolks with sugar, vanilla pulp, and liqueur for 10 minutes until light and creamy. Whip the cream stiffly and fold into the yolk mixture. Pour this over the white custard, then top with the remaining cream custard. Cover and freeze for 4–8 hours.

4. 4.

   Serve by pouring onto a plate, removing the foil, and sprinkling chocolate crumbs on top. Slice into rounds and garnish with chocolate fruit and vanilla beans.