Vanilla Parfait
Vanilla Parfait is a delicious and elegant dessert, similar to an ice cream, that has both French and American versions. This is the French version, in which we will end up with a light and airy frozen dessert. The parfait can be eaten on its own or paired with cookies, sables, tuiles, chocolate ganaches, or even fresh fruits! It’s a very classic and simple French dessert, but extremely delicious and delicate!
Pour <quantity>2</quantity> egg yolks into the bowl of a stand mixer, reserving the egg whites
Add <quantity>¼<unit>cup</unit></quantity> and <quantity>2<unit>tbsp</unit></quantity> of icing sugar into the bowl
Whip on medium-high speed until it is light, fluffy, and holds a ribbon when the whisk is removed. Reserve in a new bowl
Flatten <quantity>1</quantity> vanilla bean
Split the vanilla bean lengthwise on one side
Scrape the inner part of the vanilla bean to harvest the seeds
Add the scraped vanilla seeds to a bowl with <quantity>2<unit>cups</unit></quantity> very cold heavy cream
Whip to medium peaks
Pour <quantity>2</quantity> egg whites into the bowl of the stand mixer
Add <quantity>¼<unit>cup</unit></quantity> and <quantity>2<unit>tbsp</unit></quantity> of icing sugar to the bowl
Whip it on medium-high speed to stiff peaks
Add the whipped egg whites to the whipped egg yolks
Gently fold the two together. Repeat with the whipped cream
Line a deep sheet pan with parchment paper, and pour the parfait mix into it
Spread the parfait mix to all corners of the pan and scrape the top smooth
Place the pan in freezer until the parfait is frozen all the way through
Once frozen, release the parfait from the edges of the hotel pan with a knife. Flip the pan unto a cutting board to completely release
Remove the parchment paper
Punch with the ring cutter and remove each round. Work quickly so the parfait does not melt
The vanilla parfait rounds are ready. Store in and airtight container in the freezer until ready to use
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