| 12 | Egg yolks |
| 350g | Caster sugar |
| 4 | Vanilla pods(split & scraped |
| 900ml | Double cream |
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Method
1. Whisk together the egg yolks, sugar, & vanilla seeds in a bowl over simmering water until doubled in volume, at a thick ribbon (sabayon) stage
2. Remove from the heat & continue to whisk until cool (this can be done in an electric mixer)
Lightly whip the double cream until at soft peak stage, fold into the sabayon & pour into a lined terrine mould, the parfait can now be set
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