Crème Fraîche Parfait
Chef Jennifer Giblin of Blue Smoke – New York, NY
Adapted by StarChefs
Yield: 6-8 Servings
Ingredients:
- 1 pound crème fraîche
- 1 Tablespoon vanilla extract
- 3 egg yolks
- 7 ounces sugar
- 4 ounces water
- ¼ teaspoon salt
Method:
Whip crème fraîche and vanilla to soft peaks. Refrigerate.
Place egg yolks in electric mixing bowl. Place sugar in saucepan with
water; make sure there is no sugar stuck to side of pan. Bring to full
boil. Begin whipping yolks. When sugar reaches 240°F on candy thermometer
remove from heat and pour into whipping yolks at low speed. Continue to
whip yolks on medium speed until room temperature.
Once cooled, fold together crème fraîche and egg mixture.
Add salt and continue to fold. Line 8 inch baking pan with plastic wrap
extending up and over sides. Fill pan with parfait and freeze overnight.
Cut parfait into desired shapes.
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