Strawberry Parfait

1. 1

   Heat sugar and water in a small saucepan over a low heat until sugar has completely dissolved.

2. 2

   Bring to a boil, then boil rapidly for 2 minutes.

3. 3

   Meanwhile, whisk egg yolks in a bowl with a hand-held electric mixer for 3 minutes or until pale and mousse-like.

4. 4

   Slowly add boiling syrup to yolks, whisking constantly, and continue to whisk for 5 minutes or until mixture is very thick and about 3 times its original volume.

5. 5

   Crush strawberries with a fork to a coarse puree in a bowl.

6. 6

   Slit open vanilla pods and scrape seeds into another bowl.

7. 7

   Add cream and whisk until it forms soft peaks, then gently fold into egg mixture, followed by crushed strawberries.

8. 8

   Divide mixture between 8 x 3/4-cup (185ml) glass serving dishes or ramekins, cover well with plastic wrap and freeze for at least 4 hours.

9. 9

   To serve, remove parfaits from freezer and leave to soften slightly at room temperature.

10. 10

    Pile a few strawberries on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.