VANILLA PARFAIT (PARFAIT A LA VANILLE)
Steps:
- Combine the sugar and water in a saucepan. Bring to a boil and add the vanilla. Let simmer briefly.
- Put the cream in a chilled bowl and beat until stiff. Chill until ready to use.
- Meanwhile, put the yolks in a heavy saucepan and start beating with a wire whisk. Continue beating vigorously while gradually adding the simmering syrup.
- Put the saucepan on a heatproof pad and continue beating until the volume increases four or five times the original. Do not let the mixture get too hot or it will scramble. It will resemble a light yellow, frothy but well-thickened custard or a sabayon. This should require four or five minutes of vigorous beating.
- Pour and scrape the mixture into the bowl of an electric mixer. Beat on high speed until the custard is cooled to room temperature, seven minutes or longer.
- Scrape the whipped cream onto the yolk mixture. Carefully fold it in until well blended. Pour and scrape the mixture into a decorative crystal or other bowl or serving dish.
- Place the dish in the freezer and let stand several hours or, preferably, over night until frozen. Serve with raspberry sauce.
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