Vanilla parfait

The doses indicated need for a mold with a capacity of 1.

5 l.

The base cream of this sweet is prepared like English cream (see recipe).

In a saucepan, mix the egg yolks with sugar until mixture is fluffy and smooth, then add the boiling milk, perfumed with vanilla (which you deleted) and cook the custard to sweet fire stirring constantly with a wooden spoon.

The cream should never boil and is ready when ' vela ' spoon.

At this point, put it in a bowl and knead dough with an electric mixer at medium speed, until it has cooled down (it takes about 15 minutes).

After the cream will be soft and swollen.

Iron the paper in the refrigerator for an hour, so cool well, and put in the fridge even the mold.

After this time, add the whipped cream, which must be as cold cream.

Add the cream a little at a time, with a spoon, and stir gently to prevent the mixture you disassemble.

Pour it into the mold and then let it cool in the freezer for at least three hours.

Work the cream with an electric mixer at medium speed, until it has cooled down (it takes about 15 minutes).

After the cream will be soft and swollen.

Iron the paper in the fridge for an hour to cool down well, and put in the refrigerator also the mold.

Add whipped cream, which must be as cold cream.

Add the cream a little at a time, with a spoon, and stir gently to prevent the mixture disassemble.

Finally, pour into the mould well cold and put it in the freezer for at least 3 hours.