Vanilla Beans or Vanilla Essence (whichever you like)
as desired (I used 1/2 teaspoon vanilla bean paste)
Put the A ingredients in a bowl and whip them together over a lukewarm bain-marie.
When the mixture becomes foamy and thick, take it off the bain-marie and continue to whisk it until it cools completely. Then add the vanilla beans or your choice of flavouring.
This is the vanilla bean paste I always use when making desserts. It's really handy and is used by many professionals.
Whip the heavy cream over a bowl of ice water until soft peaks form. Be careful not to overbeat it or it won't blend in later.
Gently fold in a small amount of the whipped cream into the mixture from Step 2. When blended, add the rest of the cream and gently fold that in as well until evenly mixed.
Add chocolate chips, cookies, etc. here if you plan to use them, then pour the mixture into a mold and put it in the freezer to chill and set.
If you plan to slice it after freezing, so it looks like the photo in Step 9, line the mold with parchment paper and it will be easy to take out after it's frozen.
Cut the parchment paper longer than the size of the mold to make a tight cover. Then, put the mold in a Ziploc bag so the parfait doesn't absorb any freezer odours.
When the parfait is firmly frozen, serve sliced or scooped onto plates. Drizzle with sauce or jam, if you wish.
Here it is topped with caramel sauce. This is one of my favourites.
I made strawberry parfait using crushed strawberries and red food coloring. Put in some strawberry powder to make it look even better.
This time it's served with scones. Freshly baked homemade scones and ice cream. I love eating hot and cold things together.
Feel free to try all kinds of variations with your favorite toppings and flavors.
Be sure to try this incredibly soft, rich, and luxurious parfait.
Story Behind this Recipe
I had so many leftover egg yolks from making macarons. So I simplified a recipe for parfait I found in a cookbook. Not only does it keep for a long time, it's rich and delicious, so you'll find it in our freezer pretty much all year round.
This recipe is easy, so there aren't really any pointers, but just be careful not to overbeat the cream in Step 4, or it will be hard to fold in and may separate when frozen.